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Bookbinder's Crab Cakes

• 1 tablespoon green pepper
• 1 tablespoon minced onions
• 1 tablespoon celery
• 1 tablespoon pimiento
• salt and pepper to taste
• ½ teaspoon thyme
• 1 teaspoon Worcestershire sauce
• 2 teaspoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 pound jumbo lump crab meat
• 2 eggs, beaten
• bread crumbs

Mix vegetables and seasonings. Cook in butter on low heat for 10 minutes.

Add flour and stir to blend well. Add milk and crab and mix. Chill.

Form into cakes, dip into egg and then into bread crumbs, and fry.

Serves 6.