6 tbsp. flour
1 c. milk
1/4 c. butter
1/2 tsp. salt
Pepper to taste
1 egg yolk
2 tbsp. chopped parsley
1/2 tsp. Worcestershire sauce
1/4 tsp. celery seed
1/2 to 1 lb. crab meat

Make smooth paste of flour and milk. Heat slowly until warm. Add butter. Cook until very thick, stirring constantly. Add some of hot mixture to slightly beaten egg yolk, then stir into remaining hot mixture. Add remaining ingredients.

Chill 2 or 3 hours. Shape, makes 10. Dip crouquettes in fine, dry bread crumbs, then in beaten egg, then again in bread crumbs. Allow to warm to room temperature. Fry in hot deep fat (350 degrees) until golden brown, 2 to 3 minutes.