Crab Cakes Pawley's Island Inn

Beware: Once you make these you will never order crab cakes in a restaurant again!

1 cup mayonnaise (I like Hellman's)
1 1/2 tablespoons cracker crumbs, finely crushed
1/8 teaspoon cayenne
1/8 teaspoon English-style dry mustard
1/4 teaspoon fresh lemon juice
1 large egg white, beaten lightly
1 pound lumb crab meat, picked over (pay the extra money to get lump instead of backfin)
1 1/4 cups fresh white bread crumbs
1/3 cup clarified butter ( I often use combination of vegetable oil and butter, the oil keeps the butter from burning, but you still get the flavor from the butter)
lemon wedges for garnish
tartar sauce for accompaniment

In a large bowl combine well the mayonnaise, the cracker crumbs, the cayenne, the celery seeds, the mustard, the lemon juice, and the egg white and stir in the crab meat gently. Form the mixture into six 1/2 inch thick cakes and coat the cakes with most of the bread crumbs. Sprinkle a large plate with the remaining bread crumbs, transfer the crab cakes to the plate, and chill them, covered loosely, for at least 1 hour and up to four hours to firm them.

In a large heavy skillet heat the butter (or combination) over moderately high heat until it is hot, but not smoking and in it saute the crab cakes, turning them once, for 4 minutes, or until they are golden. Transfer the crab cakes with a slotted spoon as they are cooked to paper towels to drain and arrange them on a platter. Garnish with lemon wedges and serve with tartar sauce if desired. Serves 6.