Description

These Southern-style crab cakes from Paula Deen are crispy on the outside and tender on the inside. Made with lump crab meat, breadcrumbs, and a flavorful blend of seasonings, they make the perfect appetizer or main dish. Serve them with your favorite dipping sauce or a squeeze of lemon.

Ingredients

1 pound lump crab meat, picked over for shells
1/2 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup plain breadcrumbs (plus more for coating, if desired)
2 tablespoons butter (for frying)

2 tablespoons vegetable oil (for frying)

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Instructions

In a large bowl, combine the crab meat, celery, bell pepper, and green onion.
In a separate bowl, mix together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, and pepper.
Pour the wet mixture into the crab mixture and stir gently until well combined.
Add the breadcrumbs and gently fold them in until the mixture holds together. Add more breadcrumbs if needed.
Shape the mixture into 8 small patties or 4 larger ones.
Optional: Coat each crab cake lightly in extra breadcrumbs for a crispier crust.
In a large skillet over medium heat, heat the butter and oil until hot.
Add the crab cakes and cook for 3–4 minutes per side, or until golden brown and heated through.

Remove and place on a paper towel-lined plate. Serve warm with lemon wedges or your favorite dipping sauce.

Notes

Chill the crab cakes for 30 minutes before frying to help them hold their shape.
For a spicier kick, add a dash of hot sauce or cayenne pepper to the mix.
These freeze well – shape and freeze uncooked patties for later use.

Nutrition

Serving Size: 2 crab cakes
Calories: 310
Sugar: 2g
Sodium: 720mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 20g
Cholesterol: 105mg