Ingredients

1 lb. lump crabmeat
2 thin slices bread, crusts removed
1/2 C. mayonnaise
1 egg, separated
Dash of paprika
Dash of nutmeg
1/2 tsp. Worcestershire sauce
1 Tbsp. minced parsley

Cooking Instructions

Finely dice bread. In mixing bowl, mix mayonnaise with bread and let stand 5 minutes so mayonnaise moistens bread. To this mixture, add lightly beaten egg yolk, seasoning, and crabmeat. Beat egg white until stiff. Fold into crabmeat mixture. Use 1/4 cup of mixture for each crab cake. Use an electric skillet with a small amount of oil and cook on medium heat, turning once or twice until brown. Serves 4 (3 cakes each). Note: Use regular mayonnaise, not the reduced calorie type.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)