Crab Cakes

       
              
Recipe By
:  Gourmet |  June 2008
Serving Size: 2     



2       slices  firm white sandwich bread

1
/2            lb  jumbo lump crabmeat -- picked over
2               Tbsp  mayonnaise
1/2           tsp  Worcestershire sauce
1              large  egg -- beaten
2              Tbsp  unsalted butter

Accompaniment: lemon wedges

Tear bread into small pieces into a bowl with crab. Add mayonnaise,
Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt.
Mix together gently but thoroughly, then form into 4 patties (about 3
inches in diameter).

Heat butter in a 12-inch heavy skillet over medium heat until foam
subsides, then cook crab cakes, turning once, until golden brown, about 6
minutes total.

Serve with: french fries and/or baby greens tossed with lemon vinaigrette.