2  tablespoons butter or oil
    3  tablespoons flour
    1  cup milk
    2  egg yolks, slightly beaten
    2  cans (6-1/2 oz) king crab meat
    2  tablespoons chopped parsley
1/2  teaspoon salt
1/8  teaspoon nutmeg
Dash Cayenne
1/2  cup soft white bread cubes
3/4  cup crushed Ritz crackers
Oil for cooking

1.  Melt butter in medium saucepan; remove from heat.  Stir in flour to make smooth mixture.  Gradually stir in milk.
2.  Bring to boiling over medium heat, stirring; reduce heat, and simmer 1 minute.
3.  Beat some of hot mixture into egg yolks; return to rest of mixture in saucepan.  Cook, stirring, several minutes, until thickened; remove from heat.
4.  Drain crab meat; remove any cartilage.
5.  To mixture in saucepan, add crab meat, parsley, salt, nutmeg, cayenne, bread cubes, and 1/4 cup crushed Ritz crackers; mix well.
6.  Refrigerate, covered, 1 hour.
7.  Heat oil (1/4 inch deep) in large skillet
8.  Meanwhile, shape crab mixture into 8 cakes and 2-1/2 inches in diameter.  Roll in rest of Ritz crackers, coating completely.
9.  Saute crab cakes, turning, until golden brown on both sides; drain on paper towel.
10.  Serve hot, with tartar sauce, or lemon wedges.
Makes 4 servings