Chef'S Crab Salad - cooking recipe

Ingredients

2 thin slices bread, crusts removed and diced fine
1/2 c. mayonnaise
1 large egg, separated
1/4 tsp. salt
dash of paprika
dash of nutmeg
1/2 tsp. Worcestershire sauce
1 lb. cooked fresh blue crabmeat flakes, picked over

Preparation

In a medium mixing bowl, mix bread and mayonnaise and let stand about 5 minutes so mayonnaise softens bread.
Add unbeaten egg yolks, seasoning and crabmeat.
With a fork, mix lightly but well.
Beat egg whites until stiff; fold into crabmeat mixture. Shape into 12 cakes, using about 1/2 cup of the crab mixture for each.
Brush a large heavy skillet with butter; add crab cakes and over medium heat, turning once or twice.
Cool until browned on both sides and heated through, about 10 minutes.
Do this in 2 batches if necessary.
Serve at once.
Makes 4 servings, 3 cakes per portion or 6 servings, 2 cakes per portion.