Pawley'S Inn Crab Cakes - cooking recipe

Ingredients

1 c. mayonnaise
large pinch cayenne pepper
1/8 Tbsp. dry mustard
1 egg white
1 lb. crabmeat
1 1/2 Tbsp. cracker meal (Bremmer)
1/8 Tbsp. celery seed
1/4 Tbsp. lemon juice

Preparation

Mix well.
Gently fold crabmeat into mayo mixture.
Divide into 6 equal portions.
Form into patties.
Roll carefully in fresh cracker crumbs.
Refrigerate at least one hour before cooking. Just before cooking, re-roll in bread crumbs.
Saute crab cakes in 3 tablespoons butter for 2 minutes.
Turn carefully and saute for 2 minutes more.
Serve with lemon wedges, melted butter and tartar sauce.