Appetizers, Sides

Crab Cakes

8 Comments 31 August 2011

Sis food blogging partner has been wanting to do crab cakes since we opened this place.

And who the heck can blame a gal, right? Am I right or am I right or – yes, I am right!

Crab cakes are decadent and yummy and always in food fashion, not to mention a touch comforting as well. And hey, y’all (I love that woman’s Southern, being that we’re Southern and all, makes me grin) – when you make Paula Deen’s recipe, you get really good ones! Seriously, wonderfully-tasting ones.

Crab Cakes 1

Personally, I’m a card-carrying Fan of Crab Cakes. I love ordering them in a restaurant once in a while to treat myself. We went with this recipe because, according to sis, it had the least amount of ingredients. Really now, who needs a complicated crab cake anyway?

Crab Cakes 2

Mmmmm, yummy shredded crustacean meat. Careful, momma will smack that hand if you try to nibble. This stuff is pricey enough to be our precioussss.

Crab Cakes 3

One of the fantastic things about this is you only need one bowl to mix all this goodness up in. Get in there, little crab meat! Hop in, little bell pepper! Stir and you’re ready to cook.

Crab Cakes 4

Form your mixture into several patties about three inches in diameter. Or smaller if you prefer. Obviously we prefer to go for the gold and make ’em large and in charge.

Crab Cakes 7

In no time you have pretty, crispy crab cakes, ready to be devoured. The ingredients in this one accented the crab so well.

Crab Cakes 8

Another perfect treat for a small gathering of guests or your special someone. Just because.

Crab Cakes

from Paula Deen

Prep Time: 20 minutes    Cook time: About 20 minutes    Level: Easy    Makes: 6-7 cakes, depending on size

  • 1 pound crabmeat, picked free of shells
  • 1/3 cup crushed crackers (recommended: Ritz – we used these, yum)
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil
  • Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes – our pan held about three patties at one time (don’t crowd them into the pan, do a few at a time). Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce (we used a store-bought roumalade sauce).

Notes:

Never has a recipe yield and total cook time been more up to the individual cook because it depends entirely on how large you make them. We made our cakes about three inches in diameter, but if you make yours smaller, which is perfectly fine, yours may take longer altogether to cook since there are more of them. Do what works best for you.

We used my fine mesh sieve to dust the patties with flour, which wasn’t easy, lemme tell ya. The flour kept wanting to cake on them instead of lightly dusting. If this happens, you’ll just have to lightlybrush them off.

They’re also a little hard to pick back up to place in the pan. This is a pretty wet mixture and aspatula did not slide neatly under them while uncooked. If they get a little out of shape, just reform them gently and carefully insert into the oil. Sis burnt her fingertip a little doing so, but said it was worth it. She, uh, had to do it for me because I tend to howl like a lamesauce idiot when oil spatters me.

So be careful and don’t turn that oil temp up too high!

Author

- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

8 Comments so far

  1. Robin O. says:

    Oh you gals! Love these and you just crack me up reading about them. What a great indulgence!

  2. Elena Graves says:

    I’m waiting for your take on hush puppies, or have I missed it? Y’all cain’t get no more Southern’n hush puppies!

  3. kashuma says:

    Just a tip re: picking them up to put them in the fry pan…if you place your shaped crab cakes on a cookie sheet and in the freezer for 15 minutes or so before frying, they will firm up and be easy to scoop off the cookie sheet and into the fry pan. Hope this helps!

  4. compostingathome says:

    Kashuma,
    Great idea about freezing the cakes beforehand. Sis & I had a time with them not falling apart on us. Wish I’d thought of that myself. =)

  5. Brie says:

    This is my favorite crab cake recipe of all time! I made it years ago as part of my first wedding anniversary dinner and the hubs loved them so much it became a family favorite.

    It makes a good amount so I usually freeze a good portion and we eat it over a months time.


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