Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Chopped mild onion |
| 6 tablespoons | Butter |
| ¼ cup | Flour |
| 1 dash | Cayenne |
| ½ teaspoon | Worcestershire sauce |
| ½ teaspoon | Dijon style mustard |
| 1 cup | Milk |
| 1 teaspoon | Fresh lemon juice |
| 1 \N | Chopped sprig of parsley |
| 2 cans | (7 oz ea) crab meat |
| \N \N | Salt |
| 1 \N | Beaten egg |
| 2 tablespoons | Water |
| \N \N | Fine bread crumbs |
Saute' onion in 4 Tbls. butter for 5 minutes; blend in flour & seasonings. Add milk & cook until thick, stirring constantly. Remove from heat; stir in lemon juice, parsley & crab meat; season to taste with salt. Chill. Shape into croquettes with hands; dip into egg, then in crumbs. Fry slowly in remaining butter until browned on both sides. Serve piping hot with lemon wedges. Tuna or salmon may be used.
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