Instructions: In mixing bowl, combine mayonnaise and egg white, blending well. Whisk seafood seasoning, dry mustard, celery seed, lemon juice, cayenne pepper and fine cracker meal into mayonnaise mixture. Lightly stir in crabmeat and lobster. Refrigerate, covered, for 1 hour to firm. Gently form crab mixture into 12 patties; roll in bread crumbs. In 10-inch skillet, melt butter over medium-high heat. Cook crab cakes 4 minutes or until golden brown on one side; turn and brown second side, about 4 minutes more. Serve on warm plates with coarse ground mustard or dressing made by combining equal parts of mayonnaise and chili sauce.

4 servings.

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