These Paula Deen crab cakes are tender, flavorful, and completely fuss-free!
You can make restaurant-quality crab cakes in just 15 minutes with this copycat recipe.
Whether you’re a beginner or a seasoned home chef, this is one of the easiest crab cake recipes around.
Simply mix your ingredients and pan-fry your cakes.
Each meaty cake is packed with fresh crab, buttery crackers, green onions, and more.
They’re great as an appetizer or a quick dinner. So grab a large mixing bowl and let’s make some crab cakes!
Paula Deen Crab Cakes
Paula Deen has a long repertoire of cozy, home-style recipes. But it’s these crab cakes that have got me hook, line, and sinker.
And if you’re a shellfish lover, you’ll fall in love with these, too!
Where some crab cakes may skimp on the meat, these ones pack in a whole pound.
Another different thing is this recipe doesn’t call for Old Bay seasoning. But don’t discount it just yet.
They have a medley of ingredients like mustard powder and Worcestershire sauce that adds a ton of flavor.
So not only are these unique, but every bite is just as sensational as the last!
- Crab Meat – While fresh is best, you can use canned, too. If you’re using fresh crab, look for meat that’s de-shelled and picked free. It will make your life so much easier!
- Buttery Crackers – Ritz crackers are the best, but use what you have. Oh, and be sure to crush them. You don’t want to bite in and get nothing but a mouthful of crackers!
- Green Onion – Use the white and the green part for more flavor.
- Bell Pepper – It adds more texture and sneaks in some yummy complimentary veggies.
- Mayo – Very important because it keeps the cakes from being too dry. Plus, it makes them taste great!
- Egg – Not only does it add more protein, but it helps the cakes bind so they don’t fall apart.
- Worcestershire – To add a tangy flavor that’s part savory and part sweet.
- Mustard – Be sure to use powdered mustard for a more pungent bite.
- Lemon – You need a squeeze to enhance the flavor.
- Garlic – Because it just tastes better with it!
- Cayenne – A little pinch goes a long way.
- Flour (Optional) – A quick dusting right before frying will help your crab cakes keep their shape.
- Cooking Oil – When frying, choose a cooking oil with a high smoke point like peanut oil, safflower oil, or corn oil.
Tips & Tricks for the Best Crab Cakes
- Don’t have crackers? No problem. Breadcrumbs, potato flour, and even cornflakes work for binding.
- Be careful not to overmix! You want your crab meat to be lumpy but well incorporated with the other ingredients.
- For a healthier alternative, you can bake the cakes instead of pan-frying them.
- Not a fan of mayo? No worries. You can use mayo substitutions like Greek yogurt or sour cream.
- When frying, you’ll want an oil with a high smoke point so it doesn’t start burning before your crab cakes are ready.
- If you like spicy foods, heat things up with hot sauce! You can swap out the cayenne for your favorite hot sauce. It will be spicy and have more depth.
What to Serve with Crab Cakes
Want to turn your crab cakes into a full meal? Excellent!
I have all sorts of perfect pairing ideas! Try these:
- Garden salad
- Lemon garlic couscous
- Roasted asparagus.
- Crispy potatoes
Sometimes, I even like to slap a crab cake on a warm roll and turn it into a sandwich.
Top it with classic fixings like tomato, lettuce, onion, and a creamy tartar sauce. Yum!
As far as dipping sauces go, you can’t go wrong with:
- Orange chili
- Roasted garlic aioli
- Hollandaise sauce
- Cocktail sauce
- Tartar sauce
Of course, you can always keep it simple with a twist of lemon!
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