CRAB CAKES

By BobD

Ingredients

• 2 SERVINGS
• 2 slices firm white sandwich bread
• 1/2 lb jumbo lump crabmeat, picked over
• 2 tablespoons mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 1 large egg, beaten
• 2 tablespoons unsalted butter
• ACCOMPANIMENT: lemon wedges

Preparation

Step 1

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.