McClellanville Lump Crab Cakes with Whole-Grain Mustard Sauce

Yield: 6 servings

Ingredients

• 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
• Whole-Grain Mustard Sauce
• Garnishes: lemon slices, chopped
• fresh parsley

Preparation

Whisk together mayonnaise and egg white in a medium bowl; add next 5 ingredients. Stir in crabmeat.

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.

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.