![Maryland-Style Crab Cakes](https://cdn.statically.io/img/www.foodandwine.com/thmb/sEpauwMLHRIS-_fhnVLGfVH7XRU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/maryland-style-crab-cakes-xl-wnbook2014_1-a7ccc049f8d44d3e8f2443f31ec4fb03.jpg)
Ingredients
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5 tablespoons unsalted butter, melted
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1 large egg
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3 tablespoons mayonnaise
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1 teaspoon fresh lemon juice, plus lemon wedges for serving
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1/2 teaspoon salt
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1 teaspoon freshly ground black pepper
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1/4 teaspoon cayenne pepper
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1 pound jumbo lump crabmeat, picked over for shells
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1/2 cup fresh bread crumbs
Directions
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Preheat the broiler on the lowest setting and position a rack 12 inches from the heat. Rub 1 tablespoon of the butter on a small rimmed baking sheet.
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In a large bowl, whisk the egg with the mayonnaise, lemon juice, salt, black pepper and cayenne. Gently fold in the crabmeat and 1/4 cup of the bread crumbs, breaking up the crab into smaller pieces. Refrigerate for 10 minutes.
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Pack one-fourth of the crab mixture into a 1/2-cup dry measuring cup and turn out onto the prepared baking sheet. With slightly damp hands, gently form it into a patty. Repeat with the remaining crab mixture; the patties will be very loose. Sprinkle the remaining 1/4 cup of bread crumbs on top of the patties.
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Broil the crab cakes for 5 minutes, or until the crumbs are golden. Drizzle the remaining 4 tablespoons of butter on top and broil for 1 minute longer. With a large spatula, carefully transfer the crab cakes to plates. Serve with lemon wedges.
Make Ahead
The recipe can be prepared through Step 3 and refrigerated for up to 4 hours.