Smoked Fried Lump Crab Cakes

In a bowl mix mayonnaise; onion whole egg, spices, flour and herbs. Whisk egg white till soft peaks form. Gently Fold in egg white, lump crab meat and 1/2 cup of the cracker crumbs. On a 1/4 size tray lined with a silicone mat sprinkle on remaining cracker crumbs. Using an ice cream scoop portion out 4-6 piles of crab and gently form into patty shapes. Refrigerate for 1 hour. Preheat your @traegergrills to 200F using super smoke. Place tray of crab cakes on the grill and smoke till the internal temperature is 130F, approximately 30-45 minutes. In a non stick pan heat up clarified butter. Fry crab cakes carefully turning after a few minutes until each side is crispy & golden and the internal temperature is 155-160F.