Maryland Crab Cakes
6 slices white bread
3/4 cup olive oil
3 eggs, separated
1/4 teaspoon dry mustard
1/2 teaspoon salt
2 teaspoon Worcestershire sauce
1 1/2 pounds crabmeat
3 tablespoons butter
Trim crusts from bread and lay slices on a shallow platter. Pour oil over them and let stand until bread is thoroughly saturated. Use forks to break into small pieces.
Combine egg yolks with mustard, salt and Worcestershire sauce. Beat lightly.
Stir in bread and crab meat.
Gently fold in stiffly beaten egg whites, and shape mixture into patties.
Sprinkle with paprika.
Sauté in heated butter until golden on both sides.