2 thin slices bread
1/2 c. mayonnaise
1 lg. egg, separated
1/4 tsp. salt
Dash paprika
Dash nutmeg
1/2 tsp. Worcestershire sauce
1 tbsp. minced parsley
1 lb. crabmeat, flaked
1 tbsp. lemon juice

Remove crusts and dice the bread fine. Mix bread and mayonnaise and let stand 5 minutes. Add unbeaten egg yolk, seasonings and crabmeat. Mix lightly but well. Beat egg white until stiff; fold into above mixture. Shape into 6 to 8 cakes using about 1 cup mixture for each. Brush a heavy skillet with butter; add crab cakes. Cook until browned on both sides and heated through about ten minutes. Serve at once.