Mayne Island Crab Cakes

6 Dec

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.)

I have to say that my mom-in-law, Harolyn, is a pro at making crab cakes, so I didn’t have to do much other than sip bubbly and supervise nearby. Life is tough, I tell ya! 😉

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! 🙂


2 Responses to “Mayne Island Crab Cakes”

  1. Crazy Sweet Life December 7, 2010 at 4:51 pm #

    Oh yum, I just love crab cakes. Had some great ones recently in Boston. I’ll have to try these.

  2. sarah kiefl January 19, 2011 at 12:41 pm #

    Even though I’m not a seafood lover, I think Brett would maybe the crab cakes.

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