1 lb. crabmeat, lump
1/4 lb. butter
2 tbsp. flour
1 med. onion
1 c. milk
1 tbsp. white Worcestershire
Beaten egg
Bread crumbs

Saute onion in butter. Add 2 tablespoons flour or cornstarch and milk. Stir until thick. Pour sauce over crab. Add Worcestershire; fold together. Place in refrigerator 3 hours. When firm form cakes. Dip in beaten egg and bread crumbs. Fry in Crisco or butter until browned.