Active Time

　　20 min

　　Total Time

　　20 min

　　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.

　　

Ingredients

Makes 2 servings

　　2 slices firm white sandwich bread

　　1/2 pound jumbo lump crabmeat, picked over

　　2 tablespoon mayonnaise

　　1/2 teaspoon Worcestershire sauce

　　1 large egg, beaten

　　2 tablespoon unsalted butter

　　

Accompaniment:

lemon wedges

　　

Step 1

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).

　　

Step 2

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:

Step 3

french fries and/or baby greens tossed with lemon vinaigrette.