Charleston Grill Crab Cake

In a bowl, mix together the mayo, egg white, lemon zest and juice, chives, thyme and salt and pepper.

Fold in crabmeat.

Form into patties.

Dust with bread crumbs.

Sear cakes in butter or oil until nicely browned on both sides.

Serve with sauce (previous recipe on my profile called Another Shrimp Sauce) or use another kind of sauce if you wish.

Garnish with fresh dill if desired.

*This recipe makes 4 to 6 crab cakes.*

**This recipe brought to you courtesy of Charleston Grill in Charleston, SC.**