Pawley's Island Crab Cakes

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.