Chef'S Crab Salad

1. 1

   In a medium mixing bowl, mix bread and mayonnaise and let stand about 5 minutes so mayonnaise softens bread.

2. 2

   Add unbeaten egg yolks, seasoning and crabmeat.

3. 3

   With a fork, mix lightly but well.

4. 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. 5

   Brush a large heavy skillet with butter; add crab cakes and over medium heat, turning once or twice.

6. 6

   Cool until browned on both sides and heated through, about 10 minutes.

7. 7

   Do this in 2 batches if necessary.

8. 8

   Serve at once.

9. 9

   Makes 4 servings, 3 cakes per portion or 6 servings, 2 cakes per portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.