Paula Deen's Crab Cakes

Total Time
38mins
Prep 20 mins
Cook 18 mins

Another one of Paula's home runs! Posting here for safe keeping! Making again on the 4th of July....

Ingredients Nutrition

Directions

  1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
  2. 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.
Most Helpful

This is the BEST crab cake recipe I have ever made. I didn't change a thing! Thanks for sharing the recipe. I have saved this recipe for everytime I have fresh crabmeat on hand.

Marsha D. December 13, 2011

With all the sodium floating around in this dish, I found it easy enough to omit the additional salt, but other than that, I followed the recipe right on down & had some great tasting crab cakes, half of which went along with half a chicken breast recipe to feed a house-bound couple with whom I often share meals! Paired with your Lemon Dill Crab Cake Sauce, these little tasties were outstanding! Thanks for posting the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Sydney Mike March 25, 2011

I found these to be very salty. I think it can be totally omitted. Also, they were very wet I had to add breadcrumbs. This makes 6 small crab cakes. I may try these again, without the added salt and doubling the crackers.

Nepperz October 16, 2014