1/4 lb. butter
10-12 tbsp. flour
1 (13 oz.) can evaporated milk
Dash of red pepper
1/4 tsp. dry mustard
1 tsp. Worcestershire sauce
1 1/2 tsp. tarragon leaves
1/2 c. finely chopped onion
1 tbsp. chopped fresh parsley
1 lb. crabmeat
2 eggs
1 1/2 c. bread crumbs

Melt the butter and over low heat. Add flour by single tablespoons, mixing well with each addition. Slowly add the evaporated milk, stirring constantly. This should be a smooth thick white sauce. Continue stirring over very low heat and add seasonings. Clean and shell crabmeat. Flake the crabmeat and add to the sauce.

Shape into patties. Dip in beaten eggs, then in bread crumbs, then again in egg and again bread crumbs. Arrange individually in ramekins, dot with butter and bake for 40 minutes at 325 degrees until golden on top. They can be deep fried.