Chop finely all vegetables and add to cleaned crab meat with 1 cup bread crumbs and chopped egg. Prepare a thick white sauce using 2 tbs butter; 2 tbs flour blended over a medium heat, add milk gradually as sauce thickens. This should be a very thick version. Blend into crab mixture. Form patties an inch thick or make into small appetizer balls. Bread using beaten egg and dry bread crumbs. Refrigerate for an hour or two before frying in one inch of hot oil until golden brown.
Low fat version:
Substitute margarine and skimmed milk in white sauce. Make individual nests of the filling on a sheet of
This also makes a good stuffing for fish.
Cajun Country -- New Iberia, Louisiana