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Paula Deen Crab Cakes

Classic, tender lump crab cakes seasoned with Old Bay and fresh herbs, pan-fried to golden perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce halal alternative
  • 1/2 tsp hot sauce
  • 1/4 cup green onions finely chopped
  • 1/4 cup red bell pepper finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pound lump crabmeat picked over for shells
  • 1/2 cup plain breadcrumbs
  • 3 tbsp unsalted butter for frying

Equipment

  • Large skillet
  • Large mixing bowl
  • Spatula

Method
 

Preparation
  1. Whisk the eggs in a large bowl until frothy.
  2. Stir in mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce until smooth.
  3. Fold in green onions, bell pepper, lemon juice, Old Bay, salt, and pepper.
  4. Gently fold in the lump crabmeat without breaking the lumps.
  5. Sprinkle in breadcrumbs and fold until just combined.
  6. Cover and refrigerate for at least 30 minutes.
  7. Shape the mixture into 8 round cakes, approximately 1/2 inch thick.
  8. Melt butter in a large skillet over medium heat.
  9. Fry the crab cakes in batches for 4-5 minutes per side until golden brown and crispy.
  10. Drain on paper towels and serve with lemon wedges and parsley.

Notes

Refrigerate shaped cakes before frying to help them hold their shape. Store leftovers in an airtight container for up to 3 days.