Paula Deen Crab Cakes are golden, crispy patties loaded with a full pound of crabmeat, buttery crackers, and enough seasoning to let the crab shine. Ready in 30 minutes and serving 4, they are the kind of appetizer that disappears first at any cookout or holiday spread across the South.
The crushed buttery crackers do more here than hold these cakes together. They soak up moisture from the crab and fry into a crunchy shell that keeps every bite tender inside. Too many crackers and you lose the crab. Too few and the patties fall apart in the skillet.
Shape the patties and set them on a sheet pan in the fridge for 20 minutes before frying. Cold crab cakes hold together much better in hot oil. If you skip that step, they tend to break apart on the flip.
Paula Deen Crab Cakes
Course: AppetizerCuisine: American, SouthernDifficulty: Easy4
servings20
minutes10
minutes365
kcalPan-fried crab patties made with a full pound of crabmeat, crushed buttery crackers, green onions, and a squeeze of lemon. Dusted in flour and fried until the outside is golden and crisp while the center stays soft and flaky.
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
Directions
- Mix ingredients: In a large bowl, mix together all ingredients except for the flour and peanut oil. Shape into patties and dust with flour.
- Fry the crab cakes: Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
FAQs
Can I use imitation crab instead of lump crabmeat?
You can, but the texture and flavor will be noticeably different. Imitation crab is firmer and sweeter, so the cakes will taste more processed. Real crab gives you that flaky, tender bite this recipe depends on.
How long do leftover crab cakes keep in the fridge?
They last 3 to 4 days in an airtight container. Reheat them in a skillet over medium heat to get the crust crispy again. The microwave works in a pinch, but the outside goes soft.
Can I shape the patties ahead of time?
Yes, and they actually hold together better if you do. Shape them, place on a parchment-lined sheet pan, cover with plastic wrap, and refrigerate for up to 24 hours. The resting time lets the crackers absorb moisture and firms everything up.
Why dust the crab cakes with flour before frying?
The flour creates a thin barrier between the wet crab mixture and the hot oil. Without it, the patties stick to the skillet and can fall apart when you try to flip them. A light dusting is all you need.
What dipping sauce goes best with these crab cakes?
Paula suggests serving them warm with your preferred sauce. Remoulade, tartar sauce, or cocktail sauce all work. A simple mix of mayo, lemon juice, and a pinch of Old Bay is another popular choice in Southern kitchens.
