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.
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?
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.
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.
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.
In no time you have pretty, crispy crab cakes, ready to be devoured. The ingredients in this one accented the crab so well.
Another perfect treat for a small gathering of guests or your special someone. Just because.
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).
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!