3/4 lb. meat (shrimp, tuna or crab)
3 tbsp. non-hydrogenated vegetable shortening
1/2 c. flour
1/2 c. milk
2 tbsp. chopped onion or dry flakes
1 tbsp. parsley
2 tsp. lemon juice
1/4 tsp. salt
Dash pepper
Dash paprika
3/4 c. fine dry bread crumbs
1 egg, beaten
2 tbsp. water
1 pkg. (8 oz.) frozen peas with cream sauce or 1 can English peas thickened with milk
Crisco for frying

Chop meat fine about 2 cups, melt 3 tablespoons Crisco in frying pan. Add flour then milk, cook until very thick and smooth. Remove from heat. Add onion, parsley, lemon juice and seasoning. Stir in meat.

Preheat Crisco for deep frying to 350 degrees, shape into balls about 1/4 cup for each, roll in bread crumbs. Combine egg and water dip balls into egg mixture then in bread crumbs again until well coated. Deep fry for about 3 minutes or until brown; drain on paper towel. Prepare peas, spoon over croquettes and serve.