Crab Cakes

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.

Makes 2 servings

by Ian Knauer

2 slices firm white sandwich bread
1/2 lb jumbo lump crabmeat, picked over
2 Tbsp mayonnaise
1/2 tsp Worcestershire sauce
1 large egg, beaten
2 Tbsp unsalted butter

Accompaniment: lemon wedges

Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).

Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.

Serve with: french fries and/or baby greens tossed with lemon vinaigrette.