Why not add a savory flair to your holiday dining? These crab cakes take just an hour to prepare and will be the highlight of your meal.

Charleston Crab Cakes
8 ounces jumbo lump crab meat
½ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Old Bay
Whites from 2 large eggs
Regular unseasoned breadcrumbs
Japanese-style panko breadcrumbs
2 tablespoons butter or canola oil
Sweet remoulade
Take small amounts of crab from its container and rub gently between your fingertips to find and remove shell pieces without breaking up the crab. Place cleaned crab in a clean mixing bowl. Put all ingredients, except for egg whites and breadcrumbs, in a bowl and whisk to mix completely. Using a spatula or spoon, gently fold the mixture into the crab meat without breaking up the crab.
Using a spatula or spoon, gently fold the beaten egg whites into the crab mixture without breaking up the crab. Again, taking care not to break up the crab, fold in small amounts of regular bread crumbs to the crab mixture. Add just enough breadcrumbs until it is possible to make small cakes that will hold together.
Form cakes into balls about 3 inches in diameter. Roll the cakes in panko crumbs to cover completely. Place cakes on a wax paper lined baking sheet and flatten slightly into traditional crab cake shape. Refrigerate the cakes for at least 15 minutes to allow the coating to set. Do not freeze. When ready to use, cook crab cakes in butter or canola oil in a nonstick skillet on medium high heat. Cook on first side for 5 to 7 minutes or until bread crumb coating is crisp and brown, then turn over and cook on the other side the same way. Use 1 or 2 tablespoons of sweet remoulade per crab cake as a topping or side condiment. Makes 6 to 8 medium-sized crab cakes.