Granchio Torta -- Crab Cakes

• 3 slices, Italian bread, crusts removed
• 1 cup jumbo lump crab meat, picked for shells, etc
• 2 tbsp. mayonnaisse (not Miracle Whip)
• 1/2 tsp. Worcestershire Sauce
• 1 lg. egg, beaten
• 3 tbsp. unsalted butter
• flour for dredging

1. Tear the Italian bread into small pieces and place in a bowl with the crab meat that has been picked over for shell.
2. Add mayonnaise, Worcestershire sauce, 2 tablespoons of the beaten egg (hold remainder in reserve until cakes are formed.)
3. and a pinch of salt.
4. Mix together gently, so the lump crab meat does not get to broken up, until thoroughly mixed.
5. Form into patties about 3 inches across and about an inch to and inch and a half thick.
6. Heat butter in a non stick skillet over medium head.
7. Dredge the crab cakes in a plate of flour just to coat lightly.
8. Place in the hot butter and cook the crab cake until golden brown, about 4-6 minutes per side.
9. Turn only once.
10. Drain the crab cakes on absorbent paper towels.
11. Serve hot with lemon wedges.
12. Some also prefer tartar sauce with the crab.

italian bread, jumbo lump crab meat, miracle, worcestershire sauce, egg, unsalted butter, flour

Taken from www.foodgeeks.com/recipes/21937 (may not work)