We were lucky enough to spend last weekend on Mayne Island, where my father-in-law, Graeme, had caught us some fresh crab. We happily turned the fruits of his crabbing labour into Oprah’s Favorite Crab Cakes. (Find the recipe here or on page 157 of The Oprah Magazine Cookbook.)
This traditional crab cake recipe calls for egg, lemon juice, Worcestershire sauce, mayo, dry mustard, celery seed, Old Bay seasoning (Harolyn had made her own,) salt & pepper, fresh crabmeat, parsley, and breadcrumbs. We didn’t really make any adjustments to this dish, but Harolyn would recommend using more breadcrumbs (let’s say 4 Tbsp. as opposed to 2 Tbsp.) in the crab cake mixture itself, just to make it a little drier.
The verdict? These large, tasty cakes are a make again, for sure. Especially if we can get Graeme to catch us some more fresh crab, and Harolyn to serve us some more bubbly!