Pawley Island Lump Crab Cakes
Recipe courtesy of Michael Harlow, Executive Chef. Country Club of Paducah (Ky.)
- Make the dressing in a stainless-steel mixing bowl; mix thoroughly red onion, green onion, mayonnaise, lemon juice, egg whites, ground coriander and cayenne pepper.
- Add lump crab and fold in cracker meal gently without breaking up crab. Let mixture stand in refrigerator for 30 minutes.
- Scoop 3-oz. cakes and completely coat in panko breadcrumbs. Place on a cookie-sheet pan.
- Cook on a flat griddle with butter at 350º F. until crisp and golden brown on both sides.