Tuna Croquettes

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk
• 2 cans (7 ounces each) tuna, drained
• 2 tablespoons chopped parsley
• 1/2 teaspoon lemon juice
• fine dry bread crumbs
• 1 egg, lightly beaten
• 2 tablespoons water
• oil for deep frying

In medium saucepan, melt butter. Add flour, salt and pepper; mix well. Gradually add milk and cook until thick, stirring constantly. Stir in tuna, parsley and lemon juice; mix well then chill. Shape mixture into 8 croquettes; roll in crumbs, dip into slightly beaten egg mixed with water and roll again in crumbs. Fry in small batches in deep fat at about 370° for about 5 minutes. Croquettes should be golden brown. Transfer tuna croquettes to paper towels to drain.
Serves 4.

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Crockpot
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