1/4 lb. butter
1 sm. onion
1/2 tsp. red pepper
1/2 tsp. dry mustard
2 1/2 tbsp. flour
2 eggs
1 1/2 c. milk
3 tbsp. Worcestershire sauce
1 tsp. salt (optional)
1/2 tsp. black pepper
1 lb. crabmeat

Beat eggs; add milk. Let stand. Saute butter and onions; add red pepper and mustard. Stir in flour a little at a time. Add milk and egg mixture. Add salt and pepper. Take off fire (looks lumpy). Add Worcestershire sauce and crab; stir. Let cool. Place in refrigerator for 2 hours (uncovered). Form cakes. Dip in egg and bread crumbs. Return to refrigerator until time to cook. Cook in deep fat. Makes 14 medium cakes.