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Pungoteague Crab Cakes

• 4 slices bread
• ½ cup olive oil
• ½ teaspoon salt
• dash of paprika
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 2 eggs, separated
• 2 tablespoons chopped fresh parsley
• 1 pound backfin crab meat
• 1 pound claw meat

Trim crusts from bread slices, lay slices on a flat platter and pour olive oil over them. Let stand 1 hour, and then pull apart lightly with two forks.

To the small bits of bread add salt, paprika, Worcestershire sauce, dry mustard, yolks of eggs and crab meat and mix lightly with a fork.

Beat egg whites until stiff and fold into crab mixture. Shape into 12 cakes. Brown in a hot frying pan just brushed with olive oil.

Serves 12.