Serves: 5
Total Calories: 488
Yield: 8-10 cakes
Blend mayonnaise, pepper, egg white, lemon juice, and cracker meal; then fold lightly into crabmeat. Shape into patties and roll in fresh bread crumbs. Sauté in heavy skillet with butter until evenly browned. Drain on absorbent towel before serving.
This Pawleys Island Inn Crab Cakes recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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