- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
These luscious crab cakes are proportionally perfect: heavy on glorious hunks of crab, light on bread crumbs. And instead of frying the cakes, Baltimore chef Spike Gjerde of Woodberry Kitchen serves them “brold” (Baltimorese for “broiled,” he says). “I can’t overemphasize how important it is to use fresh, carefully processed meat from blue crabs,” he adds.
Ingredient:
- 5 tablespoons unsalted butter, melted
- 1 large egg
- 3 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice, plus lemon wedges for serving
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound jumbo lump crabmeat, picked over for shells
- 1/2 cup fresh bread crumbs
