In saucepan, cook green pepper,
garlic, and parsley in butter and olive oil until tender. Stir
in flour. Add milk, stirring constantly, until mixture thickens.
Shred crab meat, removing
cartilage. Add crab, sherry, paprika, and cayenne pepper to milk
mixture. Chill for 2 hours.
Shape into 1-inch balls using a
1-tablespoon scoop. Roll in flour, then dip in egg and water
mixture. Roll in crumbs. Refrigerate until time to serve.
Deep fry 3 or 4 at a time,
turning once, until desired browness is reached. Remove from oil
and drain on absorbent paper. Repeat until all are fried.