Mcclellanville Lump Crab Cakes Recipe

Name: Mcclellanville Lump Crab Cakes Recipe
Total time: 101 min
Ingredients: 1 cup best quality mayonnaise; 1 egg white; 1/4 teaspoon cayenne pepper; 1/4 teaspoon seafood seasoning; 1/4 teaspoon Coleman's dry mustard or 1/4 teaspoon spicy Dijon mustard; 2 tablespoons fresh lemon juice; 3 tablespoons extra fine cracker meal; 1 lb large lump crabmeat, gently picked over to remove any shell without breaking up the big pieces of crab; 1 1/2 cups fresh white breadcrumbs, made in a food processor from plain grocery-store fresh white bread, crusts cut off; 1/4 cup peanut oil; 2 tablespoons unsalted butter

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These spicy crab cakes are the perfect party snack. They're also terrific as a main course. Recipe adapted from Louis's Restaurant & Bar, Charlest

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Ingredients

1 cup best quality mayonnaise
1 egg white
1/4 teaspoon cayenne pepper
1/4 teaspoon seafood seasoning
1/4 teaspoon Coleman's dry mustard or 1/4 teaspoon spicy Dijon mustard
2 tablespoons fresh lemon juice
3 tablespoons extra fine cracker meal
1 lb large lump crabmeat, gently picked over to remove any shell without breaking up the big pieces of crab
1 1/2 cups fresh white breadcrumbs, made in a food processor from plain grocery-store fresh white bread, crusts cut off
1/4 cup peanut oil
2 tablespoons unsalted butter