CRAB CAKES FROM THE PAWLEY ISLAND INN
Steps:
- In a large bowl combine well the mayonnaise, the cracker crumbs, the cayenne, the celery seeds, the mustard, the lemon juice, and the egg white and gently stir in the lump crab meat. Form the mixture into six 1/2 inch thick cakes and coat the cakes with most of the bread crumbs. Sprinkle a large plate with remaining bread crumbs, transfer the crab cakes to the plate, and chill them, covered loosely, for at least 1 hour and up to 4 hours. In a large heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it saute the crab cakes, turning them once, for 4 minutes, or until they are golden. Transfer the crab cakes with a slotted spoon as they are cooked to paper towels to drain and arrange them on a heated platter. Garnish the crab cakes with the lemon wedges and serve them with accompanying sauce.
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