Pour butter into sauce pan and heat. Add mushrooms, onions and peppers. Cook until soft.

Add flour, dry mustard, Old Bay and paprika. Stir until smooth. Cook for 15 minutes.

Blend in cream. Stir until smooth.

Remove from heat and all remaining ingredients, except egg yolks, egg whites, flour and oil.

Beat egg yolks until light and lemon colored. Fold into crab mixture.

Beat egg whites until stiff. Fold into crab mixture. Allow mixture to cool.

Portion cakes. Shape and dredge in flour.

Fry in oil until golden brown.

Remove and place on paper towels to absorb grease.