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Paula Deen’s Crab Cakes
Serves 4 – 5. Contributed by Jean from New Orleans, LA
Recipe Country of Origin:
Dish Category: Appetizers, Entrees, Lunch
Recipe’s Source: Cook gave it verbally, Watched it being prepared
When was it served: Special Occasions/Parties, Cultural or Family Tradition, Holidays
How is it served: Family Style, Formal dining
My mom(or as I called her Ma) use to cook this dish on special occasions when guests came over or family. Ma always cooked many cajun dishes like these as those were her specialty.
The only change I made the recipe was that I garnish the cakes with a garlic butter sauce.
I wanted to share this recipe so that people can enjoy these crab cakes as much I do today. It has been something I have seen my mom make with so much love and passion. The crab cakes always bring back my childhood memories and makes me filled with joy after eating them.
*The recipe was created by Paula Deen and is found on Food Network
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
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
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. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.