Mcclellanville Lump Crab Cakes
photo by Sageca
- Ready In:
- 1hr 41mins
- 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
- Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
- Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
- Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
- When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
- Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
- When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
- Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
- NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.
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