2 thin slices bread, crusts removed & diced fine
1/2 c. mayonnaise
1 lg. egg, separated
1/4 tsp. salt
Dash of paprika
Dash of nutmeg
1/2 tsp. Worcestershire sauce
1 tbsp. minced parsley
1 lb. cooked fresh blue crabmeat

In medium mixing bowl, mix bread and mayonnaise and let stand 5 minutes so mayonnaise moistens bread. Add unbeaten egg yolk, seasoning and crabmeat. With fork, mix lightly but well.

Beat egg white until stiff; fold into crabmeat mixture. Shape into 12 cakes, using about 1/4 cup of crab mixture. Brush skillet with butter. Add crab cakes and cook until browned on both sides.