Rinse and drain the rice. Add to
boiling water with salt. Stir and bring to a boil again. Cover
the pan. Turn the heat to low. Steam for 20 minutes. Drain.
Stir the flour into 4 tablespoons
of melted butter in a saucepan. Once smooth, add milk, stirring
continually. Add mustard and oregano. Stir and cook for 10
minutes or until thickened.
Stir in the crab meat and
pimientos. Combine with the cooked and drained rice. To cool,
spread on a platter.
Shape into 8 small, or 4 large
croquettes. Preheat the oven to 375ºF. Butter a large shallow
baking pan. Place the croquettes in the pan. Dribble the
remaining 4 tablespoons of melted butter over croquettes.
Bake for 30 minutes or until
golden brown. Turn the croquettes once, using 2 large spoons.
Serve with Cheese Sauce or
To deep fry: Heat your fryer to
390ºF. Lower 2 or 3 croquettes at a time into the hot oil. Fry
for 2 to 3 minutes or until golden brown. Drain on thick paper