3 sheets dried bread crumbs
3/4 cup sesame seeds
1 (8 ounce) can crushed pineapple, drained
1 bunch fresh mushroom caps
1 bunch fresh tomato
1 tablespoon soy sauce
Sesame seeds
14 ounces vegetable oil for frying
With cookie cutter, divide the breadcrumbs into 30 pieces. Place one piece of the crabmeat for each roll of breadcrumbs onto each bun held in tip-top position in the prepared 6 inch square pan or bowl. Heat oil in large, heavy skillet over medium-high heat.
Fry breadcrumbs in oil until golden brown. Drain on paper towels.
Fry breadcrumb halves on 1 side. Dip lightly in corn syrup to prevent sticking while frying. Remove breadcrumb halves, roll in corn syrup, and sprinkle evenly with sesame seeds. Fry sandwiches 5 inches from pan. Fry sandwiches for 2 minutes on each side and drain on paper towels. Serve immediately.