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Cooking with Chef Hermann: Broiled Blue Lump Crab Cakes

Broiled Blue Lump Crab Cakes


  • 6TB Butter, melted
  • 1 large egg
  • 3 TB mayonnaise
  • 1 tsp lemon juice
  • ½ tsp salt
  • 1 tsp black pepper
  • 1/ tsp cayenne pepper
  • 1 lb jumbo lump crabmeat
  • ½ C Breadcrumbs


Preheat broiler on lowest setting with rack 12 inches below heat.  Grease baking sheet with butter.

In large bowl: whisk egg, mayonnaise, lemon juice, salt, black pepper and cayenne pepper.  Gently fold in the lump crab meat and ¼ C of the breadcrumbs.  Refrigerate for 15 minutes.

Using a ½ C measuring cup, fill with crab mixture and pat.  Turn out patty and sprinkle with breadcrumbs.  Repeat until mixture is gone.

Broil cakes for 5 minutes until cakes are golden brown, drizzle with melted butter and carefully transfer to serving plate.  Serve with lemon.