Bring the milk and stock up to the boil in a pan.

Melt the butter in a pan over a low heat, stir in the flour and cook gently for 5 minutes without letting it brown, breaking up the mixture with a wooden spoon as it cooks.

Very gradually beat in the milk and stock, beating really well between each addition, so that the mixture becomes silky smooth.

Increase the heat very slightly and cook gently, stirring constantly, for 5-7 minutes, to cook out the flour.

Remove the pan from the heat and stir in crab meat, prawns, parsley, plenty of salt and a little white pepper to taste.

Transfer the mixture to a shallow dish, spread out into an even layer and press a sheet of clingfilm onto the surface. Chill for 2 hours or overnight.

You should make about 35.

Refrigerate again for 15-30 minutes.

Put the beaten eggs and breadcrumbs into separate, shallow dishes.

Dip the croquetas 4-5 at a time into the beaten egg and then the breadcrumbs and deep-fry for 2 minutes until crisp and lightly golden.