Mcclellanville Lump Crab Cakes With Whole-Grain Mustard Sauce

• 1 cup mayonnaise
• 1 egg white
• 3 tablespoons cracker meal
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon Old Bay seasoning
• 1 pound fresh lump crabmeat, drained
• 1 1/2 cups soft breadcrumbs
• 1/4 cup peanut oil
• 2 tablespoons unsalted butter, melted
• Garnishes: lemon slices, chopped
• fresh parsley

1. Whisk together mayonnaise and egg white in a medium bowl; add next 5 ingredients. Stir in crabmeat.
2. Shape mixture into 6 (4-inch) patties. (Mixture will be very soft.) Carefully dredge patties in breadcrumbs; cover and chill at least 1 1/2 hours.
3. Cook crab cakes in hot oil and butter in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. Serve immediately with Whole-Grain Mustard Sauce. Garnish, if desired.

mayonnaise, egg, meal, lemon juice, ground red pepper, dry mustard, bay seasoning, lump crabmeat, breadcrumbs, peanut oil, unsalted butter, lemon slices, parsley

Taken from www.myrecipes.com/recipe/mcclellanville-lump-crab-cakes-with-whole-grain-mustard-sauce (may not work)