Crab Cakes

2 slices firm white sandwich bread
1/2# jumbo lump crabmeat, picked over
2 Tbsp. mayonnaise
1/2 tsp. worcestershire sauce
1 large egg, beaten
2 Tbsp. unsalted butter
lemon wedges to accompany

Tear bread into small pieces into a bowl with crab.  Add mayo, worcestershire sauce, 2 Tbsp egg (discard remainder), salt and pepper to taste.  Mix together gently but thoroughly, then form into 4 patties (about 3" in diameter).
Heat butter in 12" heavy skillet over med-high heat until foam subsides.  Cook crab cakes, turning once until golden brown, about 3 minutes per side.  Serve with fries and/or baby greens tossed in lemon vinaigrette.  Enjoy!