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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.