Crab Cakes

Ingredients

• 2 slices firm white sandwich bread
• 1/2 pound jumbo lump crabmeat, picked over
• 2 tablespoon mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 1 large egg, beaten
• 2 tablespoon unsalted butter
• lemon wedges

Directions

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).
2. 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.
3. french fries and/or baby greens tossed with lemon vinaigrette.