one and a half
In a large bowl combine:
4 slices of potato bread, shredded
lump crab meat, picked over (1 lb)
1 egg, beaten
Mix together gently but thoroughly, then form into 8 patties, about 3 inches in diameter. Chill the patties in the fridge for an hour or the freezer for a half hour to firm them up.
In a large skillet, heat over medium heat until foam subsides:
( 56g) unsalted butter
Add four of the patties to the pan one at a time, so that the oil temperature remains steady. Cook for
on the first side and 5-8 on the second, until browned all over.
Garnish with lemon wedges and serve with a salad and french fries. Extra patties should be frozen immediately and used within a week.
Adapted from: Gourmet Magazine