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How to make it

  • Pick out shells from crabmeat and sprinkle crab with lemon juice.
  • Make sauce.
  • Heat and stir together butter and flour and stir in 1/2 cup milk until thick.
  • Cool.
  • Beat 2 eggs with the cooled sauce and blend in the mayo, 1/4 cup breadcrumbs, salt and pepper, mustard and worchestershire.
  • Gently combine crabmeat with sauce mixture and chill until firm.
  • Form into 9 to 12 patties.
  • Beat 1 egg with milk.
  • Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika.
  • Fry in hot shortening until golden.

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