Ingredients

　　1 slice toasted stone-ground whole-wheat bread

　　1 pound fresh, frozen (thawed), or canned (drained) lump crabmeat, (cartilage and shell picked out)

　　2 large eggs, beaten

　　2 tablespoons sour cream

　　1 tablespoon Dijon mustard

　　1/4 teaspoon hot sauce

　　1/4 teaspoon ground black pepper

　　2 tablespoons olive oil

　　Break the toast up and pulse a few times in a food processor to make crumbs. Combine the crabmeat, eggs, sour cream, mustard, hot sauce, pepper, and bread crumbs in a large bowl and mix well. Using about 2/3 cup of the mixture for each, form 4 cakes. Cover and chill in the refrigerator for about 1 hour to firm. Preheat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the crab cakes. Cook until firm and golden, about 6 minutes per side. Serve 2 cakes per person.

　　Cooks' Note

　　Everybody loves this Northeast regional specialty. Serve with lemon wedges and homemade salsa (see page 324) or prepared salsa. Pair the crab cakes with your favorite green salad or one of the slaws on pages 244 to 248. For an appetizer, form 8 little cakes using about 1/3 cup of the crab mixture for each, and cook them for only about 3 minutes per side.

　　Sugar Busters! Quick & Easy Cookbook