1 c Mayonnaise
1 Egg white
1/4 ts Seafood seasoning
1/2 ts Dry mustard
1/4 ts Ground celery seed
2 ts Fresh lemon juice
1/8 ts Cayenne pepper
3 tb Extra fine cracker meal
12 oz Lump crabmeat
4 oz Cooked lobster meat
2 c Fresh white bread crumbs
5 to 6 slices firm white
-bread, crusts removed,
-processed in food processor
2 tb Butter
Coarse ground prepared
-mustard, or mayonnaise and
-chili sauce
In mixing bowl, combine mayonnaise and egg white, blending well. Whisk
seafood seasoning, dry mustard, celery seed, lemon juice, cayenne pepper
and fine cracker meal into mayonnaise mixture. Lightly stir in crabmeat and
lobster. Refrigerate, covered, for 1 hour to firm. Gently form crab mixture
into 12 patties; roll in bread crumbs. In 10-inch skillet, melt butter over
medium-high heat. Cook crab cakes 4 minutes or until golden brown on one
side; turn and brown second side, about 4 minutes more. Serve on warm
plates with coarse ground mustard or dressing made by combining equal parts
of mayonnaise and chili sauce.
4 servings.
Yields
4 Servings
