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
1/4 c. flour
1 tsp. paprika

MEDIUM CREAM SAUCE:

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

Pick out shell from crabmeat. Sprinkle lemon juice over crabmeat. Make medium sauce, melt butter over medium heat. Stir in flour and milk. Stir until mixture is smooth and thick. Cool.

Beat 2 eggs, add the cooled cream sauce, mayonnaise, 1/4 cup bread crumbs, salt, pepper, dry mustard, Worcestershire sauce and stir well. Gently combine crabmeat and egg mixture. Chill until firm enough to shape. Make 9 to 12 (3 inch) patties. Beat 1 egg and 1/4 cup milk together. Bread cakes lightly by dipping into flour, beaten egg mixture, and bread crumbs mixed with paprika. Fry in 1/4 inch shortening. Turn once.