Marc’s Crab Cakes
Makes 2 servings
- 2 slices firm white sandwich bread
- ½ pound jumbo lump crabmeat, picked over
- 2 tablespoons mayonnaise
- ½ teaspoon Worcestershire sauce
- 1 large egg, beaten
- 2 tablespoons unsalted butter
- accompanient: lemon wedge
- 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.
- Cook crab cakes, turning once, until golden brown, about 6 minutes total.