Maine Crab Cakes with Lobster Sauce © 1952

1 1/2 c. crabmeat
3 egg yolks
1 c. cracker or soft bread crumbs
1 teasp. Lea & Perrins Worcestershire Sauce
1/4 c. melted butter
2 teasp. lemon juice
1 teasp. minced green pepper
1 teasp. diced celery
1/2 teasp. salt
1/4 teasp. pepper
3 egg whites



Mix all ingredients, except egg whites. Beat whites until stiff, fold into crab mixture. Turn into well-greased custard cups and bake in a moderate oven (350º F.) 20-25 minutes or until firm. Unmold. Makes 6 servings. Serve with Lobster Sauce:

Lobster Sauce
2 tabsp. butter
2 tabsp. flour
1 c. milk
1/2 c. finely chopped lobster meat
1/2 teasp. Lea & Perrins Worcestershire Sauce

Melt butter, blend in flour, add milk and cook, stirring constantly until thick and bubbly. Add lobster meat and Worcestershire and heat through (10 minutes), stirring constantly.

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