1/2 lb. butter
1 lb. crab meat or 2 packed c.
6 hard-boiled eggs
1 tbsp. parsley
1 tsp. Worcestershire sauce
1/4 tsp. onion salt
Thick white sauce (consistency of ice cream)
Egg white
Cracker meal or bread crumbs
1 tbsp. water

Rub crab meat between fingers to feel and remove all bits of shell. Make white sauce with butter, flour and milk; season with salt and pepper to taste. Try adding 1/4 cup of sauce to crab meat if hot enough to hold together; add by teaspoon thereafter Mash eggs finely; add onion salt, Worcestershire sauce and parsley.

Make into patties. Lay patties on waxed paper. Place in refrigerator so patties have a chance to set and become firm. Do not dip immediately after making, they will fall apart. Dip in an egg white and 1 tablespoon water, then in cracker meal or bread crumbs. Fry slowly until brown.