Pawley'S Island Crab Cakes - cooking recipe

Ingredients

2 c. mayonnaise
3 Tbsp. cracker crumbs
1/4 tsp. cayenne
1/4 tsp. ground celery leaves
1/4 tsp. English style mustard (dry)
1/2 tsp. fresh lemon juice
2 large egg whites, beaten lightly
2 lb. lump crab meat, picked over
2 1/2 c. fresh white bread crumbs
2/3 c. clarified butter
lemon wedges (for garnish)
tartar sauce (for accompaniment)

Preparation

In a large bowl, combine well the mayonnaise, cracker crumbs, cayenne, celery seed, mustard, lemon juice and egg whites and stir in the crab meat gently.
Form the mixture into 12 half-inch thick cakes and coat the cakes with most of the bread crumbs.
Sprinkle a large plate with the 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 per side or until they are golden.
As the crab cakes are cooked, use a slotted spoon to transfer them to drain on paper towels, then arrange them on a heated platter.
Garnish the cakes with lemon wedges and serve them with tartar sauce.