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1
Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
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2
Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
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3
Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
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4
When ready to serve, heat the oil and butter in a heavy-bottomed saute pan over medium-high heat. Saute the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
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5
Saute the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
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6
When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
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7
Serve immediately or keep warm in a 200u00b0 F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
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8
NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.
