Misericordia Crabcakes

• 4 Tbsp. butter
• 4 Tbsp. shortening
• 1 medium onion, chopped finely
• 1 c. milk
• 2 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. dry mustard
• pinch of mace
• 1 lb. crab meat
• breadcrumbs

1. Melt butter and shortening in top of double boiler.
2. Add onion; let simmer over direct heat about 15 minutes or until onion is very tender, but do not brown or burn it.
3. Take pan from heat; let cool a moment, then stir in flour.
4. Be careful the butter mixture is not too hot or the flour will get lumpy.
5. Stir milk in gradually, making smooth.
6. Add and stir seasonings.
7. Place over boiling water and stir constantly until sauce is thickened and well blended. Pour this thick sauce over the picked over crab meat.
8. Mix well and refrigerate overnight.
9. Shape the chilled mixture into patties about 1 inch thick.
10. Roll them in the fine breadcrumbs to coat all over and lower them carefully into hot fat deep enough to cover them completely and fry to a deep golden brown.
11. Lift out with slotted pancake lifter and let them drain a moment on absorbent paper.
12. Serve piping hot.

butter, shortening, onion, milk, worcestershire sauce, salt, dry mustard, mace, crab meat, breadcrumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869392 (may not work)