Cherub Crab Croquettes

• 3 Tbsp. butter
• 4 Tbsp. all-purpose flour
• 1 c. milk
• 1 1/2 lb. backfin crab meat
• 1/4 c. chopped parsley
• 1/4 c. grated onion
• 1/4 c. fresh lemon juice
• 2 eggs
• 1 Tbsp. Worcestershire sauce
• 1 tsp. pepper
• 2 dashes hot pepper sauce
• 1/4 tsp. dry mustard
• 3 eggs
• 2 tsp. salt
• bread crumbs
• fat for deep frying

1. Melt the butter in a small pan; add the flour and cook over low heat.
2. Add the milk and cook until the mixture thickens.
3. Set aside.
4. Mix the crab meat with the parsley, onion, lemon juice, 2 eggs, Worcestershire sauce, pepper, hot pepper sauce and dry mustard.
5. Add the cooled cream sauce and shape into 3-inch long croquettes.
6. Beat 3 eggs and salt together in a bowl.
7. Dip each croquette in bread crumbs, then in beaten eggs and then in bread crumbs again.
8. Fry in deep fat at 375u0b0 until brown.
9. Makes 1 dozen croquettes.

butter, flour, milk, backfin crab meat, parsley, onion, lemon juice, eggs, worcestershire sauce, pepper, pepper sauce, dry mustard, eggs, salt, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170640 (may not work)