This 1977 recipe was shared with the Milwaukee Journal from the famous restaurant in Port Washington, Wisconsin. There is now a coffee shop and Duluth Trading Company store occupying the once large and bustling Smith Bros. Fish Shanty restaurant that served delicacies from Lake Michigan, and the oceans delicacies that came to port here via the Great Lakes.
Thankfully, the brilliant, historic neon sign with a fisherman carrying a sturgeon as large or larger than he is still shines there.
2 1/2 T. butter
3 T. flour
1/2 c. chicken stock or consomme
1/2 t. salt
1/4 t. white pepper
1/2 c. whipping cream
2 c. crab meat
1/2 t. finely cut tarragon
2 t. finely cut parsley
1 3 oz. can mushrooms, chopped
2 T. butter
Melt butter in saucepan and slowly stir in flour until golden brown. Stir in stock; boil 1 min. Add salt, pepper. Stir in cream slowly.
Flake crab meat, removing all fibers. Add crab tarragon, parsley and mushrooms. Let cool on a platter. Form into small balls. Refrigerate or freeze.
At cocktail time, warm the cream sauce. Then, saute’ the crab meatballs in butter or fry in deep fat. Use chafing dish and cover with cream sauce, keep warm. Serve with wooden picks. Makes 30 crab balls.