What do homemade meatballs and crab cakes, crispy-topped casseroles, and crunchy fried shrimp all have in common? They all benefitted from one man’s interest in creating a perfect breadcrumb. Joseph Lee (born in 1849), an African-American son of slaves, was a pioneer in the automation of bread and bread crumb making, overcoming the poor odds he was dealt as a young boy. Held in bondage in the South for much of his youth, Lee eventually became a servant in Beaufort, South Carolina, then served for 11 years as a steward in the U.S. Coast Survey, where he picked up an affinity for bread making. By the early 1880’s the self-taught chef and baker owned two successful restaurants in the Boston area. By the late 1890s, Lee owned and managed the Woodland Park Hotel in Newton, MA, and opened a catering business called the Lee Catering Company, serving wealthy Boston clientele. He also operated the…