This Paula Deen-inspired crab cake recipe brings true Southern flavor to your kitchen. Made with fresh lump crabmeat, buttery crackers, and simple seasonings, these crab cakes turn out tender on the inside and perfectly crispy on the outside.
I’ve added my personal twist to make them easy, foolproof, and full of rich flavor. Whether you’re serving them as a quick appetizer or a light main dish, they’ll steal the show every single time.
Great for weeknight dinners, special occasions, or when you just want to treat yourself to something comforting and delicious.
How To Make Crab Cake Recipe Paula Deen
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Course: Appetizer or Main
- Difficulty: Easy
- Cuisine: Southern
- Yield: 6 crab cakes
🧰 Equipment Needed
- Large mixing bowl
- Skillet or frying pan
- Spatula
- Measuring cups and spoons
- Plate lined with paper towels
🧂 Ingredients
- 1 lb fresh lump crabmeat (picked over for shells)
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp hot sauce (I like a dash of Tabasco)
- 1/4 cup finely chopped green onions
- 1/2 cup finely crushed buttery crackers (like Ritz)
- Salt and pepper, to taste
- 2 tbsp butter (for frying)
- Lemon wedges, for serving
👩🍳 Step-by-Step Instructions
Step 1: Mix the Base
In a large bowl, I gently combined the mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, and Old Bay seasoning until smooth. This base gives the crab cakes that classic Southern zing.
Step 2: Fold in the Crab
I carefully folded in the lump crabmeat and green onions. I didn’t break up the meat too much—I wanted big chunks in every bite.
Step 3: Add the Binder
Next, I stirred in the crushed crackers. They soak up the moisture and help hold everything together. I seasoned the mix with a little salt and black pepper.
Step 4: Shape the Cakes
Using my hands, I formed the mixture into six evenly sized patties. I kept them thick and tight, so they wouldn’t fall apart in the pan.
Step 5: Sear to Perfection
I melted the butter in a skillet over medium heat. Once hot, I added the crab cakes and cooked each side for about 4–5 minutes, until they turned golden brown and crispy on the outside.
Step 6: Drain and Serve
After frying, I placed them on a paper towel-lined plate to drain any excess butter. I served them hot with lemon wedges on the side.
🍽️ Nutrition Facts (Per Serving)
- Calories: 220
- Protein: 16g
- Fat: 14g
- Carbohydrates: 7g
- Fiber: 0g
- Sugar: 1g
- Sodium: 540mg
🍴 Serving Suggestions
I love serving these crab cakes with:
- A fresh green salad with vinaigrette
- Classic Southern coleslaw
- Creamy remoulade or tartar sauce
- Buttered corn on the cob
- Garlic mashed potatoes for a heartier meal
💡 Tips and Variations
- Use fresh crabmeat: I avoid canned crab if possible. Fresh lump crab gives a sweet, tender bite.
- Don’t overmix: Keeping the crab in chunks makes the texture more luxurious.
- Bake instead of fry: For a lighter version, I bake the cakes at 375°F for about 12–15 minutes.
- Swap the crackers: I sometimes use panko or even cornbread crumbs for a twist.
- Add herbs: A touch of fresh parsley or dill adds brightness to the mix.
🌿 Health Benefits
- High in Protein: Crabmeat is a lean source of protein that helps build muscle.
- Low in Carbs: This recipe fits well into a low-carb lifestyle.
- Rich in Omega-3s: Great for heart and brain health.
- Contains Selenium and Zinc: These support immunity and thyroid function.
📝 Note
If you refrigerate the formed cakes for 30 minutes before cooking, they firm up even more and hold together better in the pan. I do this when I have the extra time—it makes a difference.
❓ FAQ – Paula Deen Crab Cake Recipe
Can I use canned crabmeat instead of fresh?
Yes, you can. But I’ll be honest—fresh lump crabmeat tastes way better. If you use canned, just make sure to drain it well and pick through for shells.
How do I keep my crab cakes from falling apart?
I always make sure the mixture isn’t too wet and chill the cakes for about 30 minutes before frying. That helps them hold their shape beautifully.
Can I bake these instead of frying?
Absolutely. I bake them at 375°F for 12–15 minutes on a greased baking sheet. They won’t be quite as crispy but still taste amazing.
What sauce goes best with these crab cakes?
I personally love a creamy remoulade or classic tartar sauce. A squeeze of lemon also brings out the crab flavor perfectly.
Can I make the mixture ahead of time?
Yes, I often mix everything a few hours ahead and keep it covered in the fridge. When I’m ready, I just shape and cook.
What’s the best way to reheat leftovers?
I reheat them in a skillet over low heat or in the oven at 300°F for about 10 minutes. Microwaving makes them soggy, so I avoid that.
Can I freeze these crab cakes?
Yes, and I do it all the time. I freeze them uncooked on a tray, then transfer them to a bag once solid. When I want one, I just cook it straight from frozen—adding a few extra minutes to the cooking time.
Are these crab cakes spicy?
They’re not too spicy. I add a little hot sauce for flavor, not heat. If you like things hotter, feel free to add extra kick.
✅ Conclusion
I’ve made this crab cake recipe countless times, and it never fails me. It’s rich, golden, flaky, and full of that buttery Southern flavor Paula Deen is known for.
I tried it once and instantly added it to my go-to comfort recipes. Whether you serve it as an appetizer or the main course, this dish will win hearts at any table.
If you’re craving something warm, savory, and unforgettable—give this a try. I promise, you’ll love it as much as I do.
Crab Cake Recipe Paula Deen
Ingredients
Equipment
Method
- In a large bowl, I gently combined the mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, and Old Bay seasoning until smooth. This base gives the crab cakes that classic Southern zing.
- I carefully folded in the lump crabmeat and green onions. I didn’t break up the meat too much—I wanted big chunks in every bite.
- Next, I stirred in the crushed crackers. They soak up the moisture and help hold everything together. I seasoned the mix with a little salt and black pepper.
- Using my hands, I formed the mixture into six evenly sized patties. I kept them thick and tight, so they wouldn’t fall apart in the pan.
- I melted the butter in a skillet over medium heat. Once hot, I added the crab cakes and cooked each side for about 4–5 minutes, until they turned golden brown and crispy on the outside.
- After frying, I placed them on a paper towel-lined plate to drain any excess butter. I served them hot with lemon wedges on the side.