crab balls

1 tsp seasoned salt
salt and pepper and garlic to taste
1 tbsp fresh parsley, finely chopped
1 tbsp worcestershire sauce
1 tbsp mayonnaise
1/3 cup heavy cream
2 slices bread, crushed removed and processed into crumbs
1 egg, beaten
1 lb lump crab meat, picked free or any shells
oil for frying

Tarter sauce:
1 cup mayonnaise
1 white onion
1/2 cup dill chips
fresh lemon juice
Pinch salt,pepper, and garlic

Moisten breadcrumbs with heavy cream. Mix in all other ingredients. Shape into balls about the size of a walnut. Fry in deep oil until brown. To make tarted sauce, combine all ingredients into a food processor and blend to achieve desired chunkiness. Serve Crab Balls while hot, with tartar sauce. Balls can be made ahead of time and reheated