Paula Deen Crab Cakes - 1 Paula Deen Crab Cakes - 2 Paula Deen Crab Cakes - 3

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.

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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!

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Ingredients

  • 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.

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Tips & Tricks for the Best Crab Cakes

Keep these tips in mind when making crab cakes:

  • No 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.

  • Bake them instead. It’s a healthier alternative to frying them.

  • Not a fan of mayo? No worries. You can use mayo substitutions like Greek yogurt or sour cream.

  • Use oil with a high smoke point. Most people don’t think about it, but the type of oil you use is important when frying. A high smoke point will ensure the oil doesn’t start burning before your crab cakes are ready.

  • Add hot sauce. If you like spicy foods , you can swap out the cayenne for your favorite hot sauce . It will be hotter and have more depth.

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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:

  • Remoulade
  • 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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Paula Deen Crab Cakes

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If you want a dish to impress, make these Paula Deen crab cakes! Learn the quick, easy recipe, plus, get tips for making the best crab cakes every time.

Ingredients

  • 1 pound fresh crab meat, shell-free
  • 1/3 cup crackers, crushed
  • 3 green onions, chopped
  • 1/2 cup red bell pepper, diced
  • 1/4 cup mayo
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • juice of 1/2 lemon
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Handful flour (optional)
  • 1/2 cup cooking oil
  • lemon wedges, for serving

Instructions

  • In a large bowl, combine the crab meat, crackers, green onions, and red bell pepper. Mix until well incorporated.
  • In a separate bowl, mix the mayo, Worcestershire sauce, lemon juice, egg, mustard powder, garlic powder, and salt. Combine it with other ingredients and mix until well incorporated.
  • Shape the mixture into patties. Dust them with flour if cooking immediately. Otherwise, place the patties in the refrigerator for at least 30 minutes or until firm.
  • In a large skillet, heat the cooking oil on medium heat. Pan-fry each side for 5 minutes or until golden brown. Repeat until all the patties are done.
  • Serve with lemon wedges and enjoy!
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