Trim crust from bread, lay in flat tin or platter and pour olive oil over them. Let stand 1 hour. Pull apart lightly with two forks. To the small bits of bread add seasonings, yolks of eggs, and crab meat. Mix lightly with a fork, fold in stiffly beaten egg whites and shape into about 18 cakes. Brown in a hot skillet just brushed with fat. If carefully mixed, these crab cakes will be light and fluffy and of a delicate flavor. Canned crab meat can of course be used.
