Mohamed Shili This easy crab cake recipe brings Paula Deen’s signature Southern charm to your table. Perfect for a quick, satisfying meal or a light appetizer, these crab cakes are crispy on the outside with tender, flavorful crabmeat inside. You can enjoy them with a squeeze of lemon or a simple dipping sauce for an extra burst of taste.
Recipe Ingredients
- 1 lb picked free of shells crabmeat
- 1/3 cup crushed buttery crackers
- 3 (green and white parts), finely chopped green onions
- 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 cayenne pepper
- for dusting flour
- 1/2 cup peanut oil
How To Make Crab Cakes?
- Mix the ingredients: In a large bowl, 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: Form the mixture into patties and dust each lightly with flour.
- Heat the oil: Heat the peanut oil in a large skillet over medium heat.
- Cook the crab cakes: When the oil is hot, carefully place the crab cakes in batches in the pan and fry for 4 to 5 minutes or until browned.
- Flip and finish: Carefully flip each crab cake and cook for another 4 minutes, until golden brown. Serve warm with your preferred dipping sauce.
Recipe Tips
- Use Fresh Crabmeat: Fresh crabmeat gives the best flavor and texture. If using canned crab, drain it well to avoid soggy crab cakes.
- Chill Before Cooking: Let the formed crab cakes chill in the fridge for 30 minutes to help them stay together when frying.
- Don’t Overmix: Gently mix the ingredients to avoid breaking down the crab pieces too much, keeping the cakes light and flaky.
- Adjust Seasoning: Taste a small, cooked piece of the mixture to check the seasoning before forming the full batch.
- Keep Oil Temperature Steady: Ensure the oil is medium hot—not too hot—to prevent burning and allow even cooking.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover crab cakes cool to room temperature. Store them in an airtight container and refrigerate for up to 3 days to keep them fresh and flavorful.
- Freeze: Let the crab cakes cool completely, then place them in a freezer-safe container or wrap them individually in plastic wrap and foil. Freeze for up to 3 months. To thaw, move them to the refrigerator overnight before serving.
- Reheat: Preheat the air fryer to 175°C / 350°F. Place the crab cakes in a single layer and reheat for 4-5 minutes to restore their crispy texture.
Nutrition Facts
- Serving Size: 1 crab cake ( 100 g)
- Calories: 200 kcal
- Total Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 70 mg
- Sodium: 400 mg
- Potassium: 150 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 15 g
Check out More Recipes:
Paula Deen Crab Cakes
Description
This easy crab cake recipe brings Paula Deen’s signature Southern charm to your table. Perfect for a quick, satisfying meal or a light appetizer, these crab cakes are crispy on the outside with tender, flavorful crabmeat inside. You can enjoy them with a squeeze of lemon or a simple dipping sauce for an extra burst of taste.
Ingredients
Instructions
- Mix the ingredients: In a large bowl, 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: Form the mixture into patties and dust each lightly with flour.
- Heat the oil: Heat the peanut oil in a large skillet over medium heat.
- Cook the crab cakes: When the oil is hot, carefully place the crab cakes in batches in the pan and fry for 4 to 5 minutes or until browned.
- Flip and finish: Carefully flip each crab cake and cook for another 4 minutes, until golden brown. Serve warm with your preferred dipping sauce.
Notes
- Use Fresh Crabmeat: Fresh crabmeat gives the best flavor and texture. If using canned crab, drain it well to avoid soggy crab cakes.
- Chill Before Cooking: Let the formed crab cakes chill in the fridge for 30 minutes to help them stay together when frying.
- Don’t Overmix: Gently mix the ingredients to avoid breaking down the crab pieces too much, keeping the cakes light and flaky.
- Adjust Seasoning: Taste a small, cooked piece of the mixture to check the seasoning before forming the full batch.
- Keep Oil Temperature Steady: Ensure the oil is medium hot—not too hot—to prevent burning and allow even cooking.
Paula Deen Crab Cakes
