These Paula Deen Crab Cakes are a Southern classic, packed with tender lump crab meat and seasoned to perfection. With a golden-brown crust and flavorful interior, they’re ideal as an appetizer or main course. This recipe delivers restaurant-quality results right from your kitchen.

Why You’ll Love This Recipe

Uses fresh lump crab meat for a luxurious texture
Perfectly seasoned with classic Southern flair
Crispy on the outside, tender and flavorful inside
Quick and easy to prepare, even for beginners
Great for entertaining or a special family dinner

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lump crab meat
Mayonnaise
Dijon mustard
Lemon juice
Worcestershire sauce
Hot sauce
Green onions
Red bell pepper
Egg
Dry mustard
Garlic powder
Cayenne pepper
Salt
Black pepper
Panko breadcrumbs
Vegetable oil (for frying)

directions

In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, egg, dry mustard, garlic powder, cayenne, salt, and pepper. Mix until well blended.
Gently fold in the crab meat, green onions, and red bell pepper.
Add panko breadcrumbs and carefully mix until the mixture holds together without overmixing.
Shape into small patties and place them on a baking sheet.
Refrigerate for at least 30 minutes to help them firm up.
In a large skillet, heat vegetable oil over medium-high heat.
Fry crab cakes for 3–4 minutes per side until golden brown and crispy.
Drain on paper towels and serve warm.

Servings and timing

Servings: 6 crab cakes (approximately 2–3 servings)
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 8 minutes
Total Time: ~58 minutes

Variations

Baked Option: Instead of frying, bake the crab cakes at 375°F for 20 minutes, flipping halfway.
Spicy Kick: Add extra cayenne or diced jalapeño for more heat.
Herb Twist: Mix in chopped parsley or dill for added freshness.
Gluten-Free: Use gluten-free breadcrumbs in place of panko.

storage/reheating

Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F for 10–12 minutes or until heated through. Avoid microwaving as it can make them soggy. For freezing, wrap each crab cake individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How do I keep crab cakes from falling apart?

Use enough binder (egg and breadcrumbs) and chill the patties before cooking to help them hold their shape.

Can I use canned crab meat?

Yes, but fresh lump crab meat offers better texture and flavor. Be sure to drain and check for shells.

Are these crab cakes spicy?

They have a mild kick, but you can adjust the spice level by increasing or decreasing the cayenne and hot sauce.

Can I make the mixture ahead of time?

Yes, you can prepare the mixture up to 24 hours in advance and store it in the refrigerator.

What’s the best oil for frying crab cakes?

Vegetable oil or canola oil works well due to their high smoke points and neutral flavor.

Can I bake them instead of frying?

Absolutely! Bake at 375°F for 20 minutes, flipping halfway for even browning.

What can I serve with crab cakes?

They pair well with coleslaw, tartar sauce, remoulade, or a fresh garden salad.

How do I know when crab cakes are done?

They should be golden brown on the outside and heated through to an internal temperature of 165°F.

Can I freeze uncooked crab cakes?

Yes. Shape and freeze them on a tray, then transfer to a container. Cook straight from frozen, adding a few extra minutes.

What kind of crab meat is best?

Lump crab meat is ideal for its delicate, flavorful texture, but claw meat can be used for a more affordable option.

Conclusion

Paula Deen’s Crab Cakes are a delicious, Southern-style treat that’s easy to make and sure to impress. Whether you’re serving them as an appetizer or a main dish, their crispy outside and tender, flavorful inside make them a hit every time. Customize them to your liking and enjoy a touch of coastal comfor.

Paula Deen Crab Cakes