McClellanville Lump Crab Cakes with Whole-Grain Mustard Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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

Directions:

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.

By RecipeOfHealth.com