Paula Deen's Crab Cake Recipe - Pure Heaven

Sunday, January 15, 2012

I confess. I've never made one of Paula Deen's recipes. In fact, I think I only saw her show once, and I shut it off when she made a breakfast sandwich out of two Krispy Kreme doughnuts with sausage for the middle and I believe she fried the whole thing. Ew!

This week, I was given a gift from a coworker. Isn't he cute? I named him "Dinner."

Crab Face

My coworker went crab fishing over the holiday in San Francisco and brought this guy home with him (along with several others).  Pondering what to do with him (and fighting the temptation to just break him open and eat him with butter), I researched crab cake recipes and came upon Paula Deen's.  It looked pretty darn yummy and we were not disappointed!  Oh, and we also learned how to clean a Dungeness Crab.  Easy job, but really kind of gross.

Ingredients

    • 1 lb crabmeat, picked free of shells
    • 1/3 cup crushed crackers ( recommended -- Ritz)
    • 3 green onions, finely chopped ( green and white parts)
    • 1/2 cup finely chopped bell peppers
    • 1/4 cup mayonnaise
    • 1 eggs
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon dry mustard
    • 1/2 lemons, juiced
    • 1/4 teaspoon garlic powder
    • 1 teaspoon salt
    • 1 dash cayenne pepper
    • flour, for dusting
    • 1/2 cup peanut oil
    • favorite dipping sauce, for serving

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.



I had concerns because everything seemed a bit "runny" and it was kind of tricky to get some nice crab cake shapes.  That's where the flour came in.  Not only did I dust the cakes with it, but I also floured my hands before I shaped them - made it all that much easier.

The hubby and I shelled and cleaned the crab and sorted out the meat.  Here's what we ended up with (so good!):

crab meat

Just beginning the frying:

crab frying

The crab cakes frying in the peanut oil. This is right after I flipped them for the first time:

crab frying 2

Ta da!  The finished product.  I couldn't resist using my fish platter - a dollar purchase from a Goodwill ages ago.

crab done

Close up shot!

crab done 2

All things considered, we really loved this recipe and it's now going in the arsenal.  We really loved that the red bell pepper stayed a bit crunch and we enjoyed all the flavor combinations.  Hubby ate his with cocktail sauce, while I just squeezed some fresh lemon juice on mine.

Cannot wait to make these again and tons of thanks to Paula Deen. :)

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