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Combine the crabmeat with the fresh breadcrumbs and set aside. Melt the butter and
add the flour off the heat. Stir in the milk and return to moderate heat. Bring to boil,
stirring constantly. Stir the white sauce into the crabmeat and breadcrumbs, adding the
chili, onion and parsley. Season with salt to taste, cover and allow to cool completely.
Shape the cold mixture into 1 inch balls with floured hands. Coat with beaten egg using
a fork to turn balls in the mixture or use a pastry brush to coat with egg. Coat with
Panko crumbs. Fry in oil in a deep saute pan, saucepan or deep fat fryer until golden
brown and crisp, about 3 minutes per batch of 6. Turn occasionally while frying. Drain
on paper and sprinkle lightly with salt.
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