1/2 pt. heavy cream
1/4 lb. butter
3/4 c. flour
Dash salt and pepper
1 egg
1 tsp. Lea & Perrins Steak Sauce
1 lb. crabmeat

Melt butter, add cream and heat slowly. Add flour all at once and stir well. Salt and pepper to taste. Keep on heat stirring until it becomes a thick white sauce. Remove from heat and add egg. Beat well. Then add flaked crabmeat. Spread in a shallow dish and refrigerate. When chilled, form into 10 cakes. Dip in egg and then bread crumbs. Fry until golden brown.