Mcclellanville Lump Crab Cakes

Recipe by bmxmama
READY IN: 1hr 41mins


  • 1
    cup best quality mayonnaise
  • 1
    egg white
  • 14
    teaspoon cayenne pepper
  • 14
    teaspoon seafood seasoning
  • 14
    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 12
    cups fresh white breadcrumbs, made in a food processor from plain grocery-store fresh white bread, crusts cut off
  • 14
    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.