Serves2
- Active time:20 min
- Start to finish:20 min
June 2008
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right. Learn the story behind this dish in our column, The Recipe.
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2
slices firm white sandwich bread
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1/2
lb
jumbo lump crabmeat, picked over
-
2
tablespoons
mayonnaise
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1/2
teaspoon
Worcestershire sauce
-
1
large egg, beaten
-
2
tablespoons
unsalted butter
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Accompaniment:
lemon wedges
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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).
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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.
Serve with: french fries and/or baby greens tossed with lemon vinaigrette.
