12 slices white bread, crumbled
1/2 jar Durkees famous sauce
1 lg. onion
Celery
Parsley (I use flakes)
2 or 3 (6 oz.) cans crabmeat (or meat of 1 lg. crab)
Thick white sauce (flour & milk)
Dash salt
Dash pepper
Dash dry mustard

Saute onions, celery and parsley (be very generous with the parsley) in butter until golden. Add seasonings. Add flour and milk to make a thick cream sauce. Mix the cream sauce with crumbled bread crumbs, adding 1/2 jar Durkees famous sauce and the crabmeat. (The consistency of this mixture should be very sticky so you can roll it like meat balls.) Roll this mixture in flour to make individual balls. (You should get about 20 balls.) Set these aside for 1/2 hour in refrigerator. When ready, roll these crab cakes in beaten egg and in bread or cracker crumbs. Deep fry until golden brown, 350 degrees, electric fry pan.

Optional: To make deviled crab cakes, add horseradish with the crabmeat.