Pawley'S Island Crab Cakes
["2 c. mayonnaise", "3 Tbsp. cracker crumbs", "1/4 tsp. cayenne", "1/4 tsp. ground celery leaves", "1/4 tsp. English style mustard (dry)", "1/2 tsp. fresh lemon juice", "2 large egg whites, beaten lightly", "2 lb. lump crab meat, picked over", "2 1/2 c. fresh white bread crumbs", "2/3 c. clarified butter", "lemon wedges (for garnish)", "tartar sauce (for accompaniment)"]
["In a large bowl, combine well the mayonnaise, cracker crumbs, cayenne, celery seed, mustard, lemon juice and egg whites and stir in the crab meat gently.", "Form the mixture into 12 half-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 4 hours.", "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 per side or until they are golden.", "As the crab cakes are cooked, use a slotted spoon to transfer them to drain on paper towels, then arrange them on a heated platter.", "Garnish the cakes with lemon wedges and serve them with tartar sauce."]
["mayonnaise", "cracker crumbs", "cayenne", "ground celery", "English style mustard", "lemon juice", "egg whites", "lump crab meat", "fresh white bread crumbs", "butter", "lemon wedges", "tartar sauce"]