1 lb. backfin crabmeat
2 tbsp. chopped fresh parsley
2 tbsp. grated onion
1 tbsp. lemon juice
1 c. thick cream sauce
3 lg. eggs
Pick out shells
1/8 tsp. ground pepper
1/4 tsp. dry mustard
2 drops hot pepper sauce, optional
1 c. crushed bread crumbs
1 tsp. paprika
1 tsp. Worcestershire sauce

Mix together parsley, onion, lemon juice, cream sauce, 1 egg, Worcestershire sauce, pepper, dry mustard, hot pepper sauce, and crabmeat. Shape mix into 3 inch oblong croquettes. Stir together bread crumbs and paprika in large bowl. Beat 2 eggs. Roll and dip croquettes twice. Heat fat at 375 degrees. Fry 4 to 5 minutes. Makes 6.

THICK CREAM SAUCE:

3 tbsp. butter
1/4 c. flour
1 c. light cream
Salt and pepper to taste

Melt butter in heavy saucepan. Stir in flour, stir constantly on low heat (2 minutes). Gradually add cream until sauce thickens (3 minutes). If to be held for later, cover with wax paper to prevent film.