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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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