Crab Cakes

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 slice of potato bread     3 slices of potato bread     5 slices of potato bread     7 slices of potato bread     9 slices of potato bread     10 slices of potato bread     11 slices of potato bread     13 slices of potato bread     14 slices of potato bread     15 slices of potato bread     17 slices of potato bread     18 slices of potato bread     19 slices of potato bread

• Ingredients
• 4 slices of potato bread
• lump crab meat
• mayonnaise
• Worcestershire sauce
• 1 egg
• salt
• unsalted butter
• Recipe
• In a large bowl combine:
• 4 slices of potato bread, shredded
• 2 cups lump crab meat, picked over (1 lb)
• 4 tbsps mayonnaise
• 1 tsp Worcestershire sauce
• 1 egg, beaten
• ¹/₈ tsp salt
• Mix together gently but thoroughly, then form into 8 patties, about 3 inches in diameter. Chill the patties in the fridge for an hour or the freezer for a half hour to firm them up.
• In a large skillet, heat over medium heat until foam subsides:
• 4 tbsps unsalted butter (56g)
• Add four of the patties to the pan one at a time, so that the oil temperature remains steady. Cook for 5 minutes on the first side and 5-8 on the second, until browned all over.
• Garnish with lemon wedges and serve with a salad and french fries. Extra patties should be frozen immediately and used within a week.