1 med. onion, chopped
1 tbsp. butter
About 1 tbsp. flour
About 1/2 c. milk
1 lb. crabmeat
2 hard-cooked eggs, chopped
Chopped parsley to taste
1 med. potato, cooked and mashed
Flour, egg and crumbs for breading
Hot oil for deep frying

Lightly brown onion in butter (or butter); stir in flour and add milk. Cook and stir until thick. In mixing bowl, combine crabmeat, eggs, parsley and mashed potato. Add enough cooked mixture to form into soft patties (don't worry if it doesn't take every bit of the cooked mixture -- use any leftover sauce to thicken gravy or soup). Chill crab cakes as you would croquettes. When thoroughly chilled, dredge cakes in flour, then beaten egg, then crumbs to bread. Chill again uncovered; they will also cry a little and breading won't separate from cakes. Deep fry until browned. Elegant served with Hollandaise sauce.