New England crab cakes

Serves 8

- 6 cups french bread crumbs
- Salt and pepper to taste
- ¼ teaspoon nutmeg
- 4 tablespoons chopped shallots
- ½ cup lemon juice
- 1½ cups butter, softened
- 2 pounds lump blue crab meat
- 1 cup freshly chopped parsley
- 1 egg
- 1 tablespoon water

In a large bowl, combine 4 cups of bread crumbs, salt, pepper, nutmeg, shallots, lemon juice, butter, crab meat and parsley. Mix well.
Taste and adjust the seasonings.

Divide into eight 5-ounce portions and form into patties.
Don't press them together too tightly.
In a shallow bowl beat the egg with the water.
Dip the patties into the egg mixture and then into the remaining bread crumbs.

In a skillet, sauté the patties over low heat until golden brown and heated through.

BON APPETIT