Classic Paula Deen Crab Cakes Recipe with Tangy Remoulade

Craving a coastal culinary adventure?

Paula Deen’s crab cakes burst with Southern charm and seafood sophistication.

Delicate ocean-fresh crabmeat dances with zesty spices, transforming humble ingredients into a mouthwatering masterpiece.

These golden-brown delights promise a crispy exterior that melts into a tender, flavor-packed center.

Every forkful tells a story of traditional Southern cooking and culinary passion.

Packed with robust seasonings and premium crabmeat, this recipe elevates home cooking to gourmet heights.

Prepare to transport your taste buds to a seaside paradise with this irresistible dish that’ll have everyone asking for seconds!

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 380 kcal

Servings: 4

Ingredients to Make Paula Deen’s Crab Cakes

• Fresh Lump Crabmeat: Select high-quality, hand-picked meat with minimal shell fragments for supreme tenderness.

• Large Egg, Mayonnaise, Worcestershire Sauce: Seek farm-fresh eggs, creamy mayo, and authentic Worcestershire for rich depth.

• Green Onions, Bell Pepper, Garlic Powder: Choose crisp, vibrant green onions and colorful bell peppers for maximum flavor punch.

• Dry Mustard, Salt, Cayenne Pepper, Lemon Juice: Pick fresh, potent dry mustard and balance heat with quality cayenne.

• Crushed Crackers, All-Purpose Flour, Vegetable Oil: Opt for buttery, crisp crackers and use high-smoke-point oil for perfect golden crust.

Tools for Frying or Baking Crab Cakes

• Mixing bowl: Large, spacious container for combining ingredients smoothly.
• Measuring cups: Precise tools for accurate ingredient portions.
• Measuring spoons: Essential for adding exact spice quantities.
• Skillet: Wide, flat pan for perfect golden-brown frying.
• Spatula: Flexible utensil for gently flipping delicate crab cakes.
• Paper towels: Helpful for draining excess oil after cooking.
• Cutting board: Clean surface for chopping fresh ingredients.
• Kitchen knife: Sharp tool for dicing vegetables and herbs.
• Cooking thermometer: Optional but useful for checking oil temperature.
• Plate: For serving your delicious crab cakes with style.

How to Make Paula Deen’s Crab Cakes Step-by-Step

• Whip Up the Crab Cake Base

Grab a spacious mixing bowl and toss in fresh lump crabmeat, crumbled crackers, finely chopped green onions, and diced bell peppers. Splash in mayonnaise, crack an egg, and add a dash of Worcestershire sauce, dry mustard, lemon juice, garlic powder, salt, and a hint of cayenne pepper. Gently fold everything together, keeping those delicate crab chunks intact.

• Craft Perfect Patties

With tender hands, shape the mixture into 6-8 beautiful round patties. Each one should be about the size of your palm, roughly 3 inches wide. Dust the outside with a light coating of flour, letting excess fall away like snowflakes.

• Sizzle to Golden Perfection

Heat a skillet with a shallow pool of oil until it shimmers with anticipation. Slide the patties into the hot oil, letting them dance and crisp up. Cook for about 4-5 minutes on each side until they turn a gorgeous amber brown that’ll make your mouth water.

• Serve with Flair

Rescue the crab cakes from the oil and let them rest on a paper towel to drain any extra grease. Plate them up with a zesty sauce on the side – think tangy remoulade or classic tartar sauce. Squeeze a fresh lemon wedge over the top for that final burst of brightness. Get ready to dive into a seafood feast that’ll transport you straight to the coast!

Flavor Tips and Variations for Crab Cakes

• Enhance Your Crab Cake Experience: Expert Tips & Delicious Twists
• Preserve Delicate Texture: Handle crabmeat gently during mixing to maintain those gorgeous, substantial chunks. Overmixing will break down the delicate meat and create a mushy consistency that nobody wants.
• Upgrade Cracker Crumbs: Experiment with different cracker varieties like butter crackers or panko breadcrumbs for unique texture and flavor profiles. Each type adds a special crunch that elevates the entire dish.
• Spice Level Control: Adjust cayenne pepper to match your heat tolerance. Start with a tiny pinch for mild warmth, or go bold with a generous sprinkle for those who love kick. Customize the spiciness to match your personal preference.
• Make-Ahead Magic: Prepare crab cake mixture up to 24 hours in advance and store covered in the refrigerator. This technique allows flavors to meld beautifully and makes entertaining a breeze. Form patties just before cooking to ensure maximum freshness and ideal texture.

Serving Crab Cakes with Style

• Pair with Zesty Lemon Aioli: Whip up a creamy, tangy sauce by mixing mayonnaise, fresh lemon juice, minced garlic, and chopped parsley for a bright complement to the rich crab cakes.
• Create a Coastal Side Salad: Toss together mixed greens, cucumber slices, cherry tomatoes, and a light citrus vinaigrette to balance the crispy, savory crab cakes with fresh, light flavors.
• Elevate with Wine Pairing: Select a crisp white wine like Sauvignon Blanc or Pinot Grigio to cut through the richness and enhance the delicate crab meat's subtle sweetness.
• Plate with Herbed Remoulade: Prepare a classic New Orleans-style sauce by blending mayonnaise, chopped herbs, capers, and a touch of hot sauce for a classic seafood accompaniment.

Storing and Reheating Paula Deen’s Crab Cakes

• Preserve Freshness: Store leftover crab cakes in an airtight container in the refrigerator for up to 2-3 days. Wrap each cake individually in plastic wrap to maintain moisture and prevent flavor transfer.
• Freezing Strategy: Freeze uncooked crab cake patties by placing parchment paper between each cake. Seal in a freezer-safe container for maximum 1 month. Thaw overnight in the refrigerator before cooking.
• Reheating Technique: Revive refrigerated crab cakes in a preheated oven at 375°F for 10-12 minutes. Avoid microwave reheating to prevent soggy texture and maintain crispy exterior.
• Meal Prep Wisdom: Prepare crab cake mixture up to 24 hours in advance. Keep covered and chilled in the refrigerator, shaping patties just before cooking to ensure maximum freshness and optimal texture.

Crispy Paula Deen Crab Cakes Recipe

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4.6 from 11 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Succulent Paula Deen crab cakes blend Maryland’s coastal flavors with rich southern cooking traditions. Crisp golden exteriors and delicate interior textures promise a delightful seafood experience you won’t soon forget.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) crabmeat (picked free of shells)
• ¼ cup (60 ml) mayonnaise
• 1 egg
• ⅓ cup (40 g) buttery crackers (crushed)
• 3 green onions (finely chopped, green and white parts)
• ½ cup (75 g) bell pepper (finely chopped)
• 1 tsp salt
• 1 tsp Worcestershire sauce
• 1 tsp dry mustard
• ¼ tsp garlic powder
• ½ lemon (juiced)
• dash cayenne pepper
• flour (for dusting)
• ½ cup (120 ml) peanut oil

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Instructions

1. Mixing: Combine lump crabmeat, saltine crackers, green onions, bell peppers, mayonnaise, egg, Worcestershire sauce, dry mustard, lemon juice, garlic powder, kosher salt, and cayenne pepper in a large mixing bowl. Blend thoroughly until ingredients are evenly distributed and cohesive.
2. Forming: Craft compact circular patties about 2.5 inches in diameter, carefully pressing the mixture to ensure solid structural integrity. Dust each patty with a light, even coating of all-purpose flour.
3. Frying Preparation: Heat peanut oil in a heavy-bottomed skillet over medium temperature, bringing the oil to 350 degrees Fahrenheit. This precise temperature guarantees optimal crispness and golden exterior.
4. Cooking Process: Gently slide floured crab cakes into the hot oil, working in 2-3 batches to prevent overcrowding. Fry for 3-4 minutes until the bottom develops a rich, amber-brown crust.
5. Final Searing: Flip each crab cake with a spatula and continue cooking for an additional 3-4 minutes. Verify internal temperature reaches 145 degrees Fahrenheit, ensuring complete cooking and achieving a uniform crispy texture.
6. Serving: Transfer golden crab cakes to a wire rack lined with paper towels to drain excess oil. Allow brief resting before presenting with remoulade or tartar sauce for a delectable maritime feast.

Notes

• Select Fresh Crabmeat: Choose high-quality, fresh lump crabmeat for the best texture and flavor, avoiding canned or previously frozen options whenever possible.
• Prevent Crumbling: Handle crab cakes gently and refrigerate for 30 minutes before cooking to help them maintain structural integrity during frying.
• Control Oil Temperature: Maintain consistent oil heat around 350°F to ensure crispy exterior without burning or making crab cakes greasy.
• Perfect Binding Technique: Mix ingredients lightly and avoid overworking the mixture to keep crab cakes tender and prevent them from becoming dense or tough.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer, Dinner, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 1 g
• Sodium: 890 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 16 g
• Cholesterol: 90 mg