Crab Cakes

Place crab in bowl. Pour foamy egg whites over, slowly, stopping occasionally to mix through. When crab has absorbed eggs and feels slightly sticky, sift flour over and sprinkle w chives, pepper, cayenne and salt. Lift meat from bottom of bowl, turning gently to mix w/o overhandling. Separate into 8 balls, flatten. Sprinkle both sides with salt and refrigerate 1 hour, lining baking pan w paper towels. Melt butter and oil in 8″ pan until foamy and fry 2 min per side on hot.

Crab 1 lb
Egg White 1 whisked til foamy
Flour 1 T
Chives 2 T
Pepper 1 tsp
Cayenne Pepper 0.25 tsp
Salt 1 tsp
Butter 1.5 T
Peanut Oil 1 tsp