2 tbsp. butter
2 tbsp. flour
Milk
1/2 tsp. dry mustard
Dash paprika
Dash nutmeg
Salt & pepper to taste
1 tbsp. lemon juice
1 can crabmeat, picked over for shell & cartilage
3 tsp. finely chopped green pepper
3 tsp. finely chopped celery
Cracker meal
Beaten egg
Vegetable oil or shortening

In a saucepan melt the butter on low. Add flour and blend. Add enough milk to make a thick paste. Remove from heat and add mustard, paprika, nutmeg, salt and pepper. Gently mix in crab meat, lemon juice, green pepper and celery. Refrigerate until chilled.

Wet hands and shape into cakes 3 x 4 inches and 3/4 inch thick. Dip in beaten egg and then in cracker meal. Let air dry. Dip in egg and meal a second time. Let dry again.

Heat 1/2 inch of oil or shortening in skillet. Fry a few cakes at a time until golden brown. Don't crowd in the skillet. Keep warm in oven while you finish frying all the cakes.