Crab Cakes

• 2 Tbsp. butter
• 3 Tbsp. flour
• 1 c. milk
• 2 c. crab meat (6 1/2 oz. size)
• 2 Tbsp. chopped parsley
• salad oil
• 2 egg yolks, slightly beaten
• 1/2 tsp. salt
• 1/8 tsp. nutmeg
• dash of cayenne pepper
• 1/2 c. soft bread crumbs
• 3/4 c. dry bread crumbs

1. Melt butter in pan.
2. Remove from heat.
3. Stir in flour and make into a smooth paste.
4. Gradually stir in milk.
5. Bring to a boil. Reduce heat.
6. Beat some of hot mixture into egg yolks.
7. Return rest to saucepan, stirring until thickened.
8. Remove from heat. Add crabmeat, parsley, salt, nutmeg, cayenne pepper, soft crumbs and 1/4 cup dry crumbs.
9. Mix well.
10. Cover and chill at least 30 minutes.
11. Shape into cakes; dip into egg yolk mixture.
12. Coat completely with remaining crumbs.
13. Saute until brown.
14. Makes 4 servings.

butter, flour, milk, crab meat, parsley, salad oil, egg yolks, salt, nutmeg, cayenne pepper, bread crumbs, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024635 (may not work)