Delicious Alaskan Crab Cakes

To begin, melt the margarine or butter in a medium saucepan. Once melted remove from the heat.
Now stir in the flour until the mixture is smooth. Then gradually add the milk.
Bring the mixture to a boil, stirring. You should now reduce the heat and allow to simmer for about a minute or two.
Beat your 2egg yolks slightly if you have not already done this, then beat some of the hot mixture into the egg yolks. Now you should add the egg mixture to the mixture in the saucepan.
Let the mixture cook, stirring the mixture until thickened. Then remove it from the heat.
Drain the crabmeat, being sure to remove any cartilage.
To the mixture in the saucepan, add parsley, salt, crabmeat, cayenne, 1/4 of the bread crumbs, nutmeg, and make sure to mix well.
Refrigerate the mixture, being sure to cover with a lid or aluminum foil.
Heat about 1/4 of the oil in a large skillet
Begin to shape the crab mixture into about 8 crab cakes. The crab cakes should be about 2 1/2 inches in diameter (round). Coat them completely by rolling in the remainder of the bread crumbs.
Saute the crab cakes, by turning them until they are golden brown on both sides. Drain the crab cakes on paper towels.