Crab Cakes From The Pawley Island Inn Recipe

Name: Crab Cakes From The Pawley Island Inn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1 1/2 tablespoons cracker crumbs; 1/8 teaspoon cayenne; 1/8 teaspoon ground celery seeds; 1/8 teaspoon English-style dry mustard; 1/4 teaspoon fresh lemon juice; 1 large egg white, beaten lightly; 1 pound lump crab meat, picked over; 1 1/4 cups fresh white bread crumbs; 1/3 cup clarified butter; lemon wedges for garnish; tartar sauce, or remoulade, or beurre blanc as an accompaniment

Servings: persons

1 cup mayonnaise
1 1/2 tablespoons cracker crumbs
1/8 teaspoon cayenne
1/8 teaspoon ground celery seeds
1/8 teaspoon English-style dry mustard
1/4 teaspoon fresh lemon juice
1 large egg white, beaten lightly
1 pound lump crab meat, picked over
1 1/4 cups fresh white bread crumbs
1/3 cup clarified butter
lemon wedges for garnish
tartar sauce, or remoulade, or beurre blanc as an accompaniment

1
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 gently stir in the lump crab meat.
2
Form the mixture into six 1/2 inch thick cakes and coat the cakes with most of the bread crumbs.
3
Sprinkle a large plate with remaining bread crumbs, transfer the crab cakes to the plate, and chill them, covered loosely, for at least 1 hour and up to 4 hours.
4
In a large heavy skillet heat the butter 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.
5
Transfer the crab cakes with a slotted spoon as they are cooked to paper towels to drain and arrange them on a heated platter.
6
Garnish the crab cakes with the lemon wedges and serve them with accompanying sauce.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup mayonnaise, 1 1/2 tablespoons cracker crumbs, 1/8 teaspoon cayenne, 1/8 teaspoon ground celery seeds, and more.

Yes, Crab Cakes From The Pawley Island Inn falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes From The Pawley Island Inn

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