Delmarva Crab Cakes

Directions

Pick out shells from crabmeat and sprinkle crab with lemon juice.

Make sauce.

Heat and stir together butter and flour and stir in ½ cup milk until thick.

Cool.

Beat 2 eggs with the cooled sauce and blend in the mayo, ¼ cup breadcrumbs, salt and pepper, mustard and worchestershire.

Gently combine crabmeat with saucemixture and chill until firm.

Form into 9 to 12 patties.

Beat 1 egg with milk. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika.

Fry in hot shortening until golden.