Chef'S Crab Salad

• 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

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

thin slices bread, mayonnaise, egg, salt, paprika, nutmeg, worcestershire sauce, crabmeat flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659027 (may not work)