Pawley's Island Crab Cake

Ingredients

• 1 cup mayonnaise
• 1 1/2 Tbsp extra-fine bread or cracker crumbs
• large pinch cayenne pepper
• 1/8 tsp ground celery seed
• 1/8 tsp dry mustard
• 1/4 tsp fresh lemon juice
• 1 egg white
• 1 lb fresh lump crabmeat
• 1 1/4 cups fine dry bread crumbs
• 6 Tbsp unsalted butter
• lemon wedges, for garnish

Instructions

1. In a large bowl, thoroughly blend mayonnaise, crumbs, cayenne, celery seed, mustard, lemon juice, and egg white.
2. Gently fold in the crabmeat, being careful not to break up the lumps.
3. Divide into 6 equal parts and form each into a patty; gently roll each in half the bread crumbs.
4. Refrigerate 1 hour, then roll in the remaining bread crumbs before frying.
5. Melt butter in a 10-inch skillet over medium-low heat.
6. Cook cakes 2 minutes on each side, being careful not to burn them.
7. Drain on paper towels, arrange on a heated platter, and serve immediately with lemon wedges.