Giuseppe's on 28th Street

The coast of Maine is, of course, a great place for all seafood especially lobster, oysters, littleneck clams and crab. In 5 days, I've had crab cakes twice in two different locations. They were very different from each other. One was made with crackers as a filler and the other was made with white bread. I thought you might enjoy the way I make it, with white bread...I think it's great...I think the simpler a crab cake - the better.

Ingredients:

• 2 slices of firm white sandwich bread
• 1/2 lb. lump crab meat...pick out the shells
• 2 tablespoons mayo
• 1/2 teaspoon Worcestershire Sauce
• 1 large beaten egg
• 2 tablespoons butter, unsalted

Directions:
Tear the bread into small pieces
Add to the crab the mayo, Worcestershire, 1/2 of the beaten egg, salt and a little cayenne pepper
Mix together very gently and form into 4 patties
I also like to add 1 tablespoon of chopped green or red bell pepper to the mixture

Next:
In a heavy pan, heat the butter and brown the patties...about 3 minutes on each side
Serve with a simple salad and a simple oil and vinegar dressing and enjoy...

Bon Apetito!
Richard