1 lb. reg. crabmeat
2 tbsp. lemon juice
3 eggs
2 tbsp. mayonnaise
1 c. bread crumbs, divided
1 tsp. salt
1/8 tsp. pepper
1 tsp. dry mustard
2 tsp. Worcestershire sauce
3/4 c. milk, divided
1/2 c. all-purpose flour
1 tsp. paprika

Pick shell for meat, pour lemon juice over meat. Make the cream sauce, stir until smooth, thick and cool. Beat 2 eggs, add the cooled cream sauce, mayonnaise, 1/4 cup bread crumbs, salt, pepper, dry mustard, Worcestershire and stir well. Gently combine crab and egg mixture. Chill 2 hours so you can shape. Beat 1 egg and 1/4 cup milk. Dip crab cakes in mixture. Next, dip cakes into flour then in egg mixture and finally bread crumbs, mix with paprika. Fry in 1/2 inch of shortening, turn once.

CREAM SAUCE:

1 tbsp. butter
1 tbsp. flour
1/2 c. milk