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Crab Cakes: Pawley's Island Crab Cakes

Source of Recipe


From "My Mother's Southern Kitchen" by James Villas



List of Ingredients



• 1 cup homemade or Hellmann's mayonnaise
  
• 1½ Tbsp extra-fine cracker crumbs
  
• Large pinch of cayenne pepper
  
• â…› tsp ground celery seeds
  
• â…› tsp dry mustard
  
• ¼ tsp fresh lemon juice
  
• 1 large egg white
  
• 1 pound fresh lump crabmeat, picked over for shells
  
• 1¼ cups fine dry bread crumbs
  
• 6 Tbsp (¾ stick) butter
  
• Lemon wedges for garnish
  






Instructions



1. In a large mixing bowl, combine the mayonnaise, cracker crumbs, cayenne, celery seeds, mustard, lemon juice, and egg white and mix till thoroughly blended. Gently fold the crabmeat into the mayonnaise mixture, taking care not to break up lumps.
   
   
2. Divide the mixture into six equal portions, form each portion into a patty, and gently roll the patties in half the bread crumbs. Refrigerate the patties for 1 hour, then roll lightly in the remaining bread crumbs once more before cooking.
   
   
3. In a 10-inch heavy skillet, melt the butter, then add the crab cakes and cook 2 minutes on each side over moderately low heat, taking care not to burn. Drain the cakes momentarily on paper towels, transfer to a heated platter, and serve immediately with lemon wedges.
   
   Yield: 6 servings as an appetizer; 3 servings as a main course