3 tbsp. butter
4 tbsp. flour
1/2 c. milk
1 1/2 lbs. crabmeat, back fin preferred
1/4 c. chopped parley
1/4 c. grated onion
Juice of 1 lemon
5 lg. eggs
1 tbsp. Worcestershire sauce
1/2 tsp. pepper
1/4 tsp. dry mustard
Dash hot pepper sauce
1/2 tsp. salt
Bread crumbs
Fat for deep frying

Melt butter in a small pan, add flour and cook over low heat. Add milk gradually, stirring until mixture is thickened. Mix crabmeat with parsley, onion and lemon juice, then combine with cream sauce. Add 2 eggs, Worcestershire, pepper, mustard and hot pepper sauce. Shape into 3 inch long croquettes.

Beat remaining 3 eggs in soup bowl, adding salt. Place bread crumbs in separate bowl. Dip each croquette in crumbs, then in beaten eggs, then in crumbs again. Fry in deep fat at 375 degrees F. until golden brown. Makes 12 to 14 croquettes, or about 4 servings.

Per croquette: 207 calories, 12 grams protein, 14 grams fat, 19 grams carbohydrate.

Note: Frozen or canned crabmeat, well drained, may be used. Serve with homemade tartar sauce, lemon wedges and parsley as a garnish.