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

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.