Oprahs Favorite Crab Cakes Recipes

OPRAH'S FAVORITE CRAB CAKES

Steps:

• Preheat the oven to 425 degrees. Whisk the egg in a bowl until blended. Stir in the lemon juice, Worcestershire sauce, and mayonnaise. In a separate bowl, mix the dry mustard, celery seed, Old Bay, salt, and pepper. Add the dry ingredients to the wet ones.
• Remove any shell fragments from the crabmeat, then add the parsley and 2 tablespoons of the bread crumbs. Gently mix with your fingers, taking care not to break too many of the jumbo lumps.
• Gently fold the crab mixture into the wet mixture until blended. Form into 3-inch cakes and coat with remaining bread crumbs. Chill for 1 hour.
• Place the cakes on a large greased cookie sheet and bake for 15 to 20 minutes, or until lightly browned on the outside, turning once with a metal spatula. Serve with cocktail sauce, tartar sauce, or simply a lemon.

JUMBO LUMP BLUE CRAB CAKES

Steps:

• Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
• Refrigerate the cakes for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
• Serve with a red Cocktail Sauce and/or a flavored aioli.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.