Sandra This Paula Deen Crab Cakes Recipe is a golden and tender recipe, which is made with lump crabmeat and crushed buttery crackers. It’s a classic, foolproof recipe, ready in about 25 minutes.
Paula Deen Crab Cakes Recipe Ingredients
- 1 lb crabmeat, picked free of shells
- 1/3 cup crushed buttery crackers
- 3 finely chopped green onions (green and white parts)
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 juiced lemon
- 1/4 teaspoon garlic powder
- 1 teaspoon Salt
- dash of cayenne pepper
- Flour, for dusting
- 1/2 cup Peanut oil
How To Make Paula Deen Crab Cakes
- Mix the crab cake base: In a large bowl, gently combine the crabmeat, crushed crackers, green onions, bell pepper, mayonnaise, egg, Worcestershire sauce, dry mustard, lemon juice, garlic powder, salt, and cayenne pepper.
- Shape and dust the cakes: Gently form the mixture into patties of your desired size. Lightly dust each patty with all-purpose flour on both sides.
- Fry until golden: Heat the peanut oil in a large skillet over medium heat. When the oil is hot, carefully place the crab cakes in the pan, working in batches if necessary to not overcrowd it. Fry for about 4 to 5 minutes on one side until golden brown.
- Flip and finish: Carefully flip the crab cakes and fry on the other side for another 4 minutes, until they are golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil and serve warm.
Recipe Tips
- How do I keep my crab cakes from falling apart? The key is to be gentle when mixing and forming the patties. Overworking the mixture can break down the crabmeat. For extra insurance, you can chill the formed patties in the refrigerator for 20-30 minutes before dusting with flour and frying.
- What’s the best crabmeat to use? For the best texture with big, tender chunks, use lump crabmeat. Make sure to pick through it carefully to remove any stray pieces of shell.
- Why shouldn’t I overmix the ingredients? Overmixing will shred the delicate crabmeat, resulting in a pasty, dense texture rather than light, flaky crab cakes. Fold the ingredients together just until they are combined.
- How do I get a perfectly crispy crust? Ensure your oil is hot before you add the crab cakes. A medium heat allows the inside to cook through while the outside develops a beautiful, crispy golden-brown crust without burning.
What To Serve With Crab Cakes
These classic crab cakes are a fantastic appetizer or light main course. They pair perfectly with:
- A classic tartar sauce or a spicy remoulade
- Fresh lemon wedges for squeezing over the top
- A simple coleslaw or a light green salad
- Roasted asparagus
How To Store Crab Cakes
Refrigerate: Store leftover cooked crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat: For the best texture, reheat them in a skillet over medium-low heat or in a 375°F (190°C) oven for a few minutes until warmed through and crispy.
Crab Cakes Nutrition Facts
- Calories: 320 kcal
- Carbohydrates: 12g
- Protein: 20g
- Fat: 21g
- Saturated Fat: 4g
- Sodium: 750mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes. For a baked version, place the patties on a lightly greased baking sheet. Bake at 400°F (200°C) for 15-20 minutes, flipping once halfway through, until they are golden brown and cooked through. They will be less crispy than the fried version.
Buttery, flaky crackers like Ritz or Club crackers are ideal because they add a rich flavor and a light texture to the crab cakes.
Yes. You can mix and form the crab cake patties, then store them on a parchment-lined plate, covered, in the refrigerator for up to 24 hours before you plan to cook them.
Try More Recipes:
- Paula Deen Lemon Blossoms Recipe
- Paula Deen Southern Fried Chicken Recipe
- Paula Deen Lots of Meat Lasagna Recipe
Paula Deen Crab Cakes Recipe
Description
Classic, savory crab cakes packed with lump crabmeat and fresh vegetables, fried to a perfect golden brown.
Ingredients
Instructions
- In a large bowl, gently mix all ingredients except for the flour and oil.
- Shape the mixture into patties, then lightly dust each one with flour.
- Heat the oil in a large skillet over medium heat.
- Fry the crab cakes in batches for 4-5 minutes per side, until golden brown and crispy.
- Drain on paper towels and serve warm with your favorite sauce.
Notes
- Be gentle when mixing to keep the chunks of crabmeat intact for the best texture.
- Chilling the formed patties for 20-30 minutes before frying helps them hold their shape.
- Ensure the oil is hot before adding the cakes to get a perfect golden crust.
- Use fresh lump crabmeat for the most delicious results.
