Melt 2-1/2 tablespoons butter in a saucepan, stir in 3 tablespoons flour, and gradually add 1/2 cup chicken stock, stirring constantly. Cook for a few minutes, stirring and slowly add 1/2 cup heavy cream, blending It into the mixture thoroughly.
Remove the sauce from the heat and add 2 cups crabmeat, 1/2 teaspoon chopped tarragon, 2 teaspoon chopped parsley, 3 tablespoons chopped sauteed mushrooms and 1/2 teaspoon salt. Spread the mixture on a platter to cool, form it into small balls and brown the balls lightly in hot deep fat. Pierce the bouchees with wooden picks and serve them hot to accompany cocktails.
Cajun Country -- New Iberia, Louisiana