Chef's Crab Salad

In a medium mixing bowl, mix bread and mayonnaise and let stand about 5 minutes so mayonnaise softens bread.

Add unbeaten egg yolks, seasoning and crabmeat.

With a fork, mix lightly but well.

Beat egg whites until stiff; fold into crabmeat mixture. Shape into 12 cakes, using about 1/2 cup of the crab mixture for each.

Brush a large heavy skillet with butter; add crab cakes and over medium heat, turning once or twice.

Cool until browned on both sides and heated through, about 10 minutes.

Do this in 2 batches if necessary.

Serve at once.

Makes 4 servings, 3 cakes per portion or 6 servings, 2 cakes per portion.