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Fancy Crab Cakes

  • 1 pound backfin crab meat
  • 2½ tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 3 tablespoons dry white wine
  • ½ teaspoon dry mustard
  • ¼ teaspoon white pepper
  • 1 scallion, finely chopped
  • parsley, finely chopped
  • green pepper strip, chopped
  • 1 egg, beaten
  • salt

Make a white sauce with butter and flour, then add milk, wine, mustard, pepper and salt. Mix with crab and other ingredients. Form into large cakes and fry until golden.

Serves 4.

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