Granchio Torta -- Crab Cakes

1. 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. 2

   Add mayonnaise, Worcestershire sauce, 2 tablespoons of the beaten egg (hold remainder in reserve until cakes are formed.)

3. 3

   and a pinch of salt.

4. 4

   Mix together gently, so the lump crab meat does not get to broken up, until thoroughly mixed.

5. 5

   Form into patties about 3 inches across and about an inch to and inch and a half thick.

6. 6

   Heat butter in a non stick skillet over medium head.

7. 7

   Dredge the crab cakes in a plate of flour just to coat lightly.

8. 8

   Place in the hot butter and cook the crab cake until golden brown, about 4-6 minutes per side.

9. 9

   Turn only once.

10. 10

    Drain the crab cakes on absorbent paper towels.

11. 11

    Serve hot with lemon wedges.

12. 12

    Some also prefer tartar sauce with the crab.

* Per serving · 4 servings · Values may vary.

No additional tips available.