Paula Deen Crab Cakes Recipe

Name: Paula Deen Crab Cakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Crabmeat; ⅓ cup Buttery Crackers; 3 Green Onions; ½ cup Bell Pepper; ¼ cup Mayonnaise; 1 Egg; 1 teaspoon Worcestershire Sauce; 1 teaspoon Dry Mustard; ½ Lemon (juiced); ¼ teaspoon Garlic Powder; 1 teaspoon Salt; Dash Cayenne Pepper; For Dusting Flour; ½ cup Peanut Oil

Recipe Pin

There’s something so comforting yet refined about a well-made crab cake, and Paula Deen’s Crab Cake truly brings that Southern charm to the table. With her signature approach to bold flavors and homestyle techniques, these crab cakes showcase tender, flaky crab with a perfectly golden crust.

When I made this recipe for the first time, everyone was so amazed at the outcome that now it has become the most requested recipe. Every bite of Paula Deen Crab Cakes has just the right balance of spices and fresh ingredients, capturing that classic coastal essence Paula’s recipes are known for.

You will be surprised to know that Paula Deen’s Crab Cakes draw from a long tradition that began in the American colonies. Early recipes often featured Maryland’s iconic blue crab.

However, over the centuries, crab cakes became a culinary favorite, with each region adding its own twist, including this version by Paula Deen. For me, Paula Deen’s Crab Cakes bring a special Southern twist to the classic East Coast favorite.

Her recipe is known for highlighting the sweet, delicate flavor of blue crab and keeps fillers to a minimum, letting the crabmeat shine through with every bite.

Perfectly seasoned and easy to prepare, these Crab Cakes make a quick yet impressive dish that’s become a family favorite at all my gatherings. Serve them with your choice of dipping sauces, and enjoy a simple, flavorful taste of Southern-style seafood with this recipe, which is sure to be a hit!

What's In The Post

Equipment Required

Mixing Bowls: I use mixing bowls to combine the crabmeat with seasonings and other ingredients.
Whisk or Fork: This tool helps me mix wet ingredients until they’re nice and smooth.
Measuring Cups and Spoons: Accurate measurements are key, so I keep these tools handy.
Spoon: I use a large spoon to gently fold in the crabmeat without breaking it up too much.
Baking Sheet or Plate: Once I shape the crabcakes, I place them on a baking sheet before cooking.
Large Skillet or Frying Pan: One of these is essential for pan-frying the crabcakes to a golden brown.
Spatula: Flip the crabcakes carefully and make sure they stay intact.
Paper Towels: I like to drain any extra oil after frying to keep the crabcakes crisp.
Oven (optional): If I want to finish the crabcakes in the oven or keep them warm, I have them preheated and ready.

Paula Deen Crab Cake Ingredients & Substitutions

Note: The ingredients mentioned in this section make 5 portions of Paula Deen’s Crab Cake. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.

1 Lb Crabmeat: I sometimes substitute this with 1 lb of chopped shrimp or canned tuna when I can’t find fresh crab.
½ Cup Buttery Crackers: I prefer using 1/3 cup of panko breadcrumbs, crushed saltine crackers, or even crushed cornflakes.
3 Green Onions: If I don’t have green onions, I substitute 3 tablespoons of finely chopped chives, shallots, or regular onions.
½ Cup Bell Pepper: I’ll substitute with 1/2 cup of finely chopped celery, carrots, or zucchini if needed.
¼ Cup Mayonnaise: I often use 1/4 cup of Greek yogurt or sour cream for a healthier twist.
1 Egg: If I’m out of eggs, I mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water as a replacement.
1 Teaspoon Worcestershire Sauce: I like to substitute this with one teaspoon of soy sauce mixed with a dash of lemon juice.
1 Teaspoon Dry Mustard: Instead, I use one teaspoon of Dijon or yellow mustard.
½ Lemon (juiced): If I don’t have lemon, I’ll use 1/2 lime (juiced) or a bit of white vinegar instead.
¼ Teaspoon Garlic Powder: I often substitute with 1/4 teaspoon of fresh minced garlic or onion powder.
1 Teaspoon Salt: I typically replace this with one teaspoon of sea salt or kosher salt.
Dash of Cayenne Pepper: If I want to adjust the spice, I use a pinch of paprika or black pepper instead.
For Dusting Flour: I dust with flour, cornmeal, or sometimes use 1/4 cup of almond flour.
½ Cup Peanut Oil: I usually substitute 1/2 cup of vegetable oil, canola oil, or olive oil when frying.

Preparation and Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	15 Minutes	30 Minutes

How To Make Paula Deen Crab Cake At Home

Step 1

In a large mixing bowl, combine the crabmeat, crushed crackers and bell peppers.

Step 2

Then crack an egg into the bowl.

Step 3

Next drizzle in a bit of Worcestershire sauce for a rich savoury depth and sprinkle in dry mustard for a subtle tangy kick.

Step 4

Add a pinch of garlic powder and squeeze in some fresh lemon juice.

Step 5

Follow this by stirring in thinly sliced green onions.

Step 6

Scoop in a dollop of Mayonnaise.

Step 7

Mix gently to ensure everything is well combined without breaking up the crabmeat too much. Using your hands, form the mixture into equal-sized patties, about 8-10 depending on your preferred size. Place them on a tray and dust each lightly with flour on both sides to help achieve a crispy crust.

Step 8

In a large skillet, heat the peanut oil over medium heat. The oil should shimmer but not smoke, ensuring the crab cakes cook evenly without burning. Carefully place the Crab Cakes in the hot oil, working in batches to avoid overcrowding the pan. Fry for 4-5 minutes on one side until golden brown.

Step 9

Gently flip each cake and cook the other side for another 3-4 minutes or until evenly browned. Transfer cooked Crab Cakes to a paper towel-lined plate to drain excess oil.

Step 10

Serve the crab cakes immediately with your favorite sauce; remoulade, tartar sauce, or a simple squeeze of lemon.

Expert Tips That I Recommend

Chill the Mixture: After mixing all the ingredients, I let the crab cake mixture chill in the refrigerator for about 30 minutes. This helps the flavors meld together and makes it easier to form into cakes without falling apart.
Use Fresh Crabmeat: If possible, I always opt for fresh lump crabmeat. It enhances the flavor and texture of the crab cakes, making them more tender and flavorful.
Don’t Overmix: When combining the ingredients, I don’t overmix. This keeps the crab meat intact, resulting in a more delicious and textured cake.
Pan-Fry for Crispiness: For a crispy exterior, I heat the oil until it shimmers before adding the crab cakes. I find that this ensures a nice golden crust.
Season Generously: Besides the basic seasonings, I love adding a splash of hot sauce or Old Bay seasoning for extra flavor.
Jalapeños: For a spicy kick, I finely chop 1-2 tablespoons of jalapeños or other hot peppers and mix them into the batter.
Panko Breadcrumbs: Instead of using regular breadcrumbs, I switch to panko for a lighter texture. Panko creates a crispier crust when frying.

FAQs About Paula Deen Crab Cake

Why do your crab cakes fall apart when cooking?

If your Crab Cakes are falling apart, it may be due to insufficient binding. Ensure you’re using the right amounts of mayonnaise and egg, as these ingredients help hold the mixture together. If the mixture seems too loose, consider adding more crushed crackers or a little flour to help bind it. Additionally, chilling the formed cakes for at least 30 minutes before cooking can help them hold their shape better during frying.

Why do your Crab Cakes taste bland?

If your Crab Cakes lack flavor, try increasing the seasoning. Use more salt, pepper, Worcestershire sauce, and spices like cayenne pepper or Old Bay seasoning for an extra kick. Incorporating fresh herbs such as parsley, dill, or cilantro can also enhance the overall taste. Don’t hesitate to taste the mixture before cooking to adjust the seasoning as needed.

Why are your Crab Cakes dry?

Dry Crab Cakes can result from overcooking or using low-quality crabmeat. To prevent this, cook them just until golden brown and heated through, checking for doneness with a food thermometer (internal temperature should reach 145°F). Additionally, ensure you’re using enough mayonnaise and egg to keep the mixture moist. If you prefer a creamier texture, you can also mix in a bit of sour cream or cream cheese.

Why do your Crab Cakes have a weird texture?

If you overmix the crab mixture, it may have a weird texture, breaking down the lumps of crabmeat and creating a mushy consistency. Gently fold the ingredients together, being careful not to overwork the batter. If you prefer a chunkier texture, reserve some crab meat to fold in just before cooking.

Why are your Crab Cakes greasy?

If your Crab Cakes are greasy, it may be due to too much oil or cooking at too low of a temperature. Make sure your oil is hot enough before adding the crab cakes; the ideal frying temperature is around 350°F.

Why do your Crab Cakes have a fishy taste?

A fishy taste can occur if the crabmeat is not fresh or if it has been improperly stored. Always use high-quality, fresh crabmeat, and store it properly in the refrigerator. If using canned crabmeat, ensure it is well-drained and rinsed to remove any lingering flavors. You can also add a squeeze of fresh lemon juice to brighten the flavor and counteract any fishiness.

Why aren’t your Crab Cakes browning properly?

If your Crab Cakes aren’t browning, the oil may not be hot enough. Preheat the oil until it shimmers before adding the cakes, and allow them to cook undisturbed on one side until they develop a nice crust.

Why do your Crab Cakes stick to the pan?

To prevent sticking, make sure the pan is adequately preheated and well-oiled before adding the Crab Cakes. Using a non-stick skillet can help, or you can use a cast-iron skillet with enough oil.

What is the best type of crabmeat to use for crab cakes?

The best types of crabmeat for Crab Cakes are lump crabmeat or backfin crabmeat, as they provide a nice balance of flavor and texture. Lump crabmeat has larger pieces that add to the visual appeal and meaty texture, while backfin is slightly smaller and more affordable. Avoid using imitation crab, as it lacks the flavor and quality of real crab meat.

Nutritional Information Per Serving

Paula Deen’s Crab Cakes can be considered a relatively healthy dish. However, factors such as the use of mayonnaise, buttery crackers, and frying in peanut oil can increase calories and fat content. Hence, consuming in moderation is suggested.

Here, I have mentioned the nutritional breakdown of the recipe:

Calories	388 kcal
Carbohydrates	6 g
Protein	19 g
Fat	33 g
Saturated Fat	6 g
Polyunsaturated Fat	13 g
Monounsaturated Fat	13 g
Trans Fat	0.01 g
Cholesterol	76 mg
Sodium	1360 mg
Potassium	285 mg
Fiber	1 g
Sugar	2 g
Vitamin A	618 IU
Vitamin C	33 mg
Calcium	66 mg
Iron	1 mg

Paula Deen’s Crab Cakes can be beneficial for several diets, especially low-carb and keto diets. However, they are not suitable for those following gluten-free, low-fat, vegan, vegetarian, or plant-based diets.

Some modifications to the ingredients can make this recipe more inclusive.

Recipe Variations For Different Diets

Paleo Diet: For a paleo-friendly option, I like to use almond flour or coconut flour instead of traditional crackers to bind the crab mixture. I often omit the mayonnaise or substitute it with homemade avocado or cashew cream for a creamier texture.
Keto-Friendly Diet: To make a keto variation, I stick with the original crab meat and vegetables but replace the crackers with crushed pork rinds or almond flour to lower the carb count. I also ensure that any sauces I serve alongside are low in sugar and carbs.
Gluten-Free Diet: To make the recipe gluten-free, I switch out the buttery crackers for gluten-free breadcrumbs or crushed gluten-free crackers. I always check that the mayonnaise and Worcestershire sauce I use are also gluten-free.
Low-Sodium Diet: If I’m looking to reduce sodium, I opt for low-sodium mayonnaise and limit the Worcestershire sauce. I often reduce the salt in the recipe and boost flavor with fresh herbs and spices instead.

Storing And Reheating This Recipe

Storing

Room Temperature: If I plan to serve the crab cakes immediately, I let them sit at room temperature for no longer than 2 hours. This keeps them fresh and ready to enjoy without losing any texture or flavor.
Refrigeration: To store crab cakes in the refrigerator, I first let them cool completely to room temperature. Then, I place them in an airtight container or wrap them individually in plastic wrap. They can be stored in the fridge for up to 3 days. When I’m ready to eat them, I can reheat them using one of the methods below.
Freezing: For longer storage, I freeze the crab cakes. I start by placing them on a baking sheet in a single layer and freezing them until solid. After that, I transfer them to a freezer-safe bag or container, ensuring they are well-sealed. Frozen crab cakes can last up to 3 months. When I’m ready to use them, I let them thaw in the refrigerator overnight before reheating.

Reheating

Microwave Method: If I need a quick option, I can use the microwave to reheat crab cakes. I place the desired number of crab cakes on a microwave-safe plate, cover them with a damp paper towel to retain moisture and heat them in 30-second intervals until warmed through. However, I find that this method can make the cakes slightly softer.
Oven Method: For the best texture, I prefer reheating crab cakes in the oven. I preheat the oven to 350°F (175°C), place the crab cakes on a baking sheet, and heat them for about 10-15 minutes, or until they are warmed through and the outside is crispy. This method ensures they maintain their delicious flavor and texture.

What To Serve With This Recipe

Remoulade: I love pairing my crab cakes with a creamy Remoulade. This sauce adds a zesty flavor that complements the crab cakes perfectly. I often whip up a homemade version with mayonnaise, pickles, capers, and a splash of lemon juice.
Coleslaw: A refreshing Coleslaw adds a crunchy texture and a bit of tanginess to balance the richness of the crab cakes. I like to use a vinegar-based dressing for a lighter touch.
Corn On The Cob: Sweet, buttery Corn On The Cob is a fantastic summer side that pairs beautifully with the seafood flavors. Grilling it adds extra flavor that I really enjoy.
Quinoa: Serving my crab cakes on a bed of Quinoa helps soak up any sauces and adds substance to the dish.
Garlic Mashed Potatoes: Creamy garlic Mashed Potatoes are a comforting and rich accompaniment that beautifully complements the crab cakes.
Baked Beans: Sweet and savory Baked Beans are a classic side that pairs well with seafood, providing a hearty element that I love.
Pasta Salad: A chilled Pasta Salad with a light vinaigrette and fresh vegetables makes a great side that balances the meal’s flavors.
Bruschetta: Fresh Bruschetta topped with tomatoes, basil, and balsamic glaze serves as a tasty starter or side that perfectly complements the crab cakes.
Potato Salad: I enjoy a classic Potato Salad, whether creamy or vinaigrette-based, as it adds a comforting and filling side option.

Printable Version

More Paula Deen Recipes That You Can Try

Paula Deen Style Scalloped Potatoes — Paula Deen Scalloped Potatoes Recipe

Paula Deen Chicken Salad Recipe — Paula Deen Scalloped Potatoes Recipe

Conclusion

In conclusion, making Paula Deen’s Crab Cakes is not just about following a recipe; it’s about creating a dish that embodies the essence of Southern comfort food. Each bite is a delightful blend of flavors that transports me straight to the coast, where fresh seafood and good company reign supreme.

I hope you enjoy making Paula Deen’s Crab Cakes as much as I did; I invite you to share your experience! Let me know how yours turned out, if you made any tweaks, or what your favorite sides to serve with them are. Don’t forget to subscribe for more delicious recipes and tips that bring a taste of the South to your kitchen.