Pawley'S Island Crab Cakes

• 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)

1. 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.
2. Form the mixture into 12 half-inch thick cakes and coat the cakes with most of the bread crumbs.
3. 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.
4. 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.
5. 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.
6. Garnish the cakes with lemon wedges and serve them with tartar sauce.

mayonnaise, cracker crumbs, cayenne, ground celery, english style mustard, lemon juice, egg whites, lump crab meat, fresh white bread crumbs, butter, lemon wedges, tartar sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915057 (may not work)