Paula Deen Crunchy Crab Cake Spiders are pan-fried lump crab patties with crushed saltine crackers, a hit of wasabi, and red bell pepper legs. Ready in 30 minutes, they make 12 pieces for a Halloween party or fall potluck. This is the kind of appetizer that disappears before you sit down.
The one thing that decides these crab cakes is keeping the mix loose. Too much cracker and they turn dry and heavy. Paula uses just enough crushed saltines to hold the patties together without burying the crab. Stir gently so the lumps stay in big, noticeable pieces.
Form the patties and chill them for 15 minutes before you start the skillet. Cold crab cakes hold their shape better when they hit the hot butter. Cook in two batches so the pan stays hot and you get that golden crust on every side.
Paula Deen Crunchy Crab Cake Spiders
Course: AppetizerCuisine: American, SouthernDifficulty: Easy12
servings15
minutes15
minutes270
kcalLump crabmeat mixed with crushed saltine crackers, wasabi powder, and egg, then formed into patties and pan-fried in butter until golden and crisp on the outside. Served with a paprika mayonnaise dipping sauce.
Ingredients
1 lb picked free of shells lump crabmeat
1 cup minced plus a few thin strips, for garnish red bell pepper
1/2 cup minced green onion
1/4 cup minced water chestnuts
1 large lightly beaten egg
1 teaspoon fresh lemon juice
1/4 teaspoon wasabi powder
1/4 teaspoon plus more for sauce salt
1/4 teaspoon freshly ground plus more for sauce Black pepper
1 cup crushed (or soda crackers) saltine crackers
4 tablespoons Butter
1 tablespoon Vegetable oil
1 cup plus two tablespoons mayonnaise
1 tablespoon paprika
Directions
- Mix the filling: In a large bowl, combine the crabmeat, bell pepper, green onions and water chestnuts. Add the egg, 2 tablespoons mayonnaise, lemon juice, wasabi powder, salt and pepper, and stir gently to combine. Gently stir in the crushed crackers. Form the mixture into 12 equal patties.
- Cook the crab cakes: In a large skillet, melt 2 tablespoons of the butter, and 1 tablespoon vegetable oil over medium heat. Add 6 crab cakes, and cook until golden brown, about 3 to 4 minutes per side. Repeat the process with the remaining 2 tablespoons butter and remaining 6 crab cakes. Arrange them on a serving platter. Garnish with red bell pepper strips to make spider legs, if desired. Serve immediately with the Mayonnaise Sauce.
- Sauce:
- Make the sauce: Combine 2 cups mayonnaise, paprika and a pinch salt and freshly ground black pepper in a small serving bowl.
FAQs
How long do the crab cakes keep in the fridge?
They last about 2 days in a covered container. Reheat in a skillet over medium heat for 2 minutes per side to bring back the crispy outside. The microwave works in a pinch but the crust goes soft. They are best served fresh from the pan.
Can I use imitation crab instead of lump crabmeat?
You can, but the texture changes a lot. Imitation crab is rubbery and shreds differently than real lump meat. If the cost is the issue, claw meat is cheaper than lump and still gives you real crab flavor.
Can I shape the patties ahead of time?
Yes. Form them, lay them on a parchment-lined sheet, cover with plastic wrap, and refrigerate up to 8 hours. Chilling actually helps them hold together better in the pan. Fry them right before you plan to serve.
My crab cakes fell apart in the skillet. What went wrong?
The mix was either too wet or the pan was not hot enough. Make sure you squeeze extra moisture from the crabmeat before mixing. Let the butter get hot and shimmery before adding the patties, and do not flip them until the bottom side is set and golden.
Why does the recipe call for wasabi powder in a Southern crab cake?
It adds a faint bite, not heat you can really taste on its own. A quarter teaspoon just wakes up the crab flavor the way a pinch of cayenne would. You will not taste wasabi in the finished cake, but you would notice something missing without it.
