1 lb. crab, regular meat
2 tbsp. lemon juice
3 med. eggs
2 tbsp. mayonnaise
1 c. bread crumbs
1 tsp. salt
1 tsp. dry mustard
2 tsp. Worcestershire sauce
3/4 c. milk
1/4 c. flour
1 tsp. paprika
1 tbsp. butter for med. cream sauce
1 tbsp. flour for med. cream sauce
1/2 c. milk for med. cream sauce

Pick out any pieces of shell from the crabmeat. Sprinkle with lemon juice. Make the medium cream sauce by melting the butter over medium heat and stirring in the flour and milk. Stir until the mixture is smooth and thick. Let cool.

Beat 2 eggs and add the cooled cream sauce, mayonnaise, 1/4 cup of bread crumbs, salt, pepper, dry mustard, Worcestershire sauce and stir in well. Gently combine the crabmeat to the egg mixture and chill until firm enough to shape. Make 9 to 12 (3 inch) patties.

Beat 1 egg and 1/4 cup milk together. Bread the crabmeat patties lightly by dipping into flour and beaten egg mixture and the bread crumbs mixed with paprika. Fry in 1/4 inch shortening. Turn once. 9 servings.