3 tbsp. butter
1 clove garlic, peeled
4 tbsp. flour
1 c. milk
3/4 tsp. salt
Dash pepper
1/2 tsp. Worcestershire
3/4 c. dry bread crumbs
6 1/2 oz. can crabmeat (1 2/3 c.)
1 egg, beaten
2 tbsp. butter
1 hard cooked eggs

Melt butter in saucepan with clove of garlic, sliced into several pieces. Remove pieces of garlic. When butter is melted, blend in flour and add the milk, stirring constantly until the sauce boils and thickens. Add salt, pepper and Worcestershire. Then remove from heat. There should be 1 1/4 cups sauce.

To 1/2 of the sauce add 1/4 cup bread crumbs and crabmeat from which cartilage has been removed. Mix well, cover tightly and put in refrigerator to chill. When thoroughly chilled shape into 10 small patties, then dip patties into remaining bread crumbs, beaten egg and again in crumbs.

Pan fry in melted butter in a hot skillet until browned on both sides, about 5 minutes. Serve hot with remaining white sauce which has been reheated with the chopped hard cooked egg and thinned with about 1/4 cup milk.