Paula Deen Crab Cakes

If you’ve ever longed for the pure comfort of Southern cooking wrapped up in a tender, golden brown crab cake, Paula Deen’s version is the one to try. This recipe brings together fresh crab, simple pantry ingredients, and down-home flavors into savory cakes that work as an appetizer, weeknight meal, or star of your next brunch spread.

Whether you’re new to seafood or you’ve been making crab cakes for years, this article guides you through every step. You’ll find ingredient breakdowns, substitution ideas, clever tips, and suggestions for perfect sides and sauces. Let’s dive in.

Paula Deen Crab Cakes Recipe Overview

Paula’s crab cakes highlight what’s best about this classic: plenty of real crab meat with just enough extras to hold everything together. There’s no overpowering seasoning—just balanced flavor. Ritz crackers provide a buttery binding, green onion gives freshness, and a hint of mustard and Worcestershire brings depth.

Expect crab cakes that stay moist on the inside and crisp up beautifully in the pan. From start to finish, you’ll have them plated in about 20 minutes.

Ingredients and Substitutions

Here’s a look at what goes into these Southern-style crab cakes, plus simple swaps if you’re out of anything:

Crab Meat
Use 1 pound of lump crab meat. Fresh is best, but high-quality canned or refrigerated crab works too. Pick over the meat for any bits of shell.

Buttery Crackers
About 15 Ritz or other buttery crackers, crushed—these serve as both binder and flavor boost. No crackers? Swap in panko breadcrumbs, saltines, or even finely crushed cornflakes.

Green Onion
Thinly slice both white and green parts of 2 green onions for brightness and a mild oniony bite.

Bell Pepper
Finely dice ¼ cup of red or green bell pepper. This adds sweetness and crunch.

Mayonnaise
¼ cup mayonnaise keeps the cakes moist and lends a subtle tang. For lighter cakes, Greek yogurt or sour cream can be used.

Egg
A single large egg binds the crab mixture.

Worcestershire Sauce
1 teaspoon enhances the savory depth; it’s that secret-sauce quality.

Mustard Powder
½ teaspoon dry mustard brings gentle heat and earthiness.

Lemon Juice
Squeeze in juice from half a lemon to brighten flavors.

Garlic
1 minced garlic clove delivers extra savory notes.

Cayenne Pepper
A pinch gives mild heat. Adjust or omit if you prefer.

All-Purpose Flour (Optional)
A light dusting before frying helps the cakes keep their shape and get that golden crust.

Cooking Oil
Use a high smoke point oil like peanut, safflower, or canola to prevent burning.

Ingredient Table

Ingredient	Quantity	Notes/Alternatives
Crab meat	1 pound	Lump or backfin preferred
Buttery crackers (crushed)	15 crackers	Ritz, panko, or saltines
Green onion	2 stalks	Use white and green parts
Bell pepper	¼ cup, diced	Any color
Mayonnaise	¼ cup	Or Greek yogurt or sour cream
Egg	1 large
Worcestershire sauce	1 teaspoon
Mustard powder	½ teaspoon
Lemon juice	From ½ lemon
Garlic	1 clove, minced
Cayenne pepper	Pinch	To taste
All-purpose flour	As needed	Optional, for dusting
Cooking oil	As needed	High smoke point recommended

Step-by-Step Instructions

1. Prepare the Crab Mixture

Start by gently mixing the crab, crackers, green onion, bell pepper, and garlic in a large bowl. In a separate small bowl, whisk together the mayonnaise, egg, Worcestershire sauce, mustard powder, lemon juice, and cayenne until smooth. Pour the wet mixture over the crab. Gently fold everything together, taking care not to break up the crab too much—you want nice, meaty bites.

2. Shape the Cakes

Scoop out the mixture and shape into 6-8 patties, about ¾-inch thick. If the mixture feels too loose, add a spoonful more cracker crumbs or a dusting of flour. At this stage, you can refrigerate the cakes for 30 minutes to help them firm up, though it’s not essential.

3. Cook the Crab Cakes

Heat a thin layer of oil in a skillet over medium heat. When shimmering, dust each cake lightly with flour, tapping off any excess. Place the cakes in the hot skillet and cook for 3-5 minutes per side, turning once, until golden brown and heated through. Avoid crowding the pan; you may need to cook in batches.

4. Serve

Drain crab cakes on paper towels. Serve warm with your choice of sauce, lemon wedges, or sandwich-style with roll and classic fixings.

Tips for the Best Results

Handle Gently: Don’t overmix or pack the cakes too tightly, as this can lead to dense, tough results.
Don’t Overcook: Watch for a golden crust; overcooked cakes dry out quickly.
Shape Ahead: Formed, uncooked cakes can be refrigerated (covered) for up to 24 hours before cooking—ideal for entertaining.
Baking Option: For an oil-free version, bake crab cakes at 400°F on a parchment-lined sheet for 12-14 minutes, flipping once.

Successful Variations

Herb Swap: Add chopped parsley or chives for a fresh flavor twist.
Spice it Up: Increase the cayenne or stir in hot sauce for spicier cakes.
Dairy-Free: Use an egg substitute and dairy-free mayo for an allergen-friendly batch.
Gluten-Free: Use gluten-free crackers or panko for binding.

What to Serve with Crab Cakes

Crab cakes are endlessly versatile. They work as bite-sized starters, mains, or the centerpiece of a brunch. Here are favorite ways to round out your meal:

Classic Sides

Light garden salad with vinaigrette
Roasted asparagus, green beans, or broccolini
Lemony couscous or orzo
Crispy potatoes or fries
Coleslaw with a vinegar-based dressing

Sauces and Toppings

Pair your cakes with something creamy or tangy. Top options include:

Homemade tartar sauce with pickles and dill
Remoulade (spicy mayo-mustard blend)
Simple lemon aioli
Cocktail sauce
Roasted garlic sauce

Even a fresh squeeze of lemon adds a bright finish.

Crab Cake Sandwich

Turn leftovers into a sandwich: Split a soft roll, tuck in a hot crab cake, add tomato, lettuce, onion, and top with tartar sauce or aioli.

Storage, Reheating, and Freezing

To Store: Place cooked crab cakes in an airtight container and refrigerate for up to 2 days.

To Reheat: Warm gently in a 325°F oven until heated through, about 10 minutes. A skillet over medium-low works too.

To Freeze: Shape uncooked cakes, wrap tightly, and freeze for up to 2 months. Defrost overnight in the fridge before frying or baking.

Paula Deen’s crab cakes are a masterclass in Southern comfort. They highlight the sweetness of crab, balance richness with crunch, and adapt easily to what you have on hand. Whether you’re serving them at a celebration or pulling together a quick meal, these cakes bring something special. Enjoy experimenting with side dishes and sauces, or keep it neat with a simple lemon wedge—the choice is yours.