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Cook onions in butter until tender. In mixing bowl, combine Worcheshire sauce, eggs, dry bread crumbs, and dry mustard. Stir cooked onions and 2 – 6 oz. cans crabmeat drained. Check for bones, sharp patterns in ½” cakes. Coat with dry bread crumbs and almond slivers. Cook in ½ butter and ½ oil on medium low, 3 min. on each side. Drain on paper towels. Serve with lemon and dip or chili or cocktail sauce.
