Paula Deen Crab Cakes

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Paula Deen’s crab cakes are a tasty treat you can make at home. These crab cakes are easy to make and only take about 30 minutes from start to finish. You’ll need fresh crab meat, crackers, veggies, and some spices to whip up this yummy dish.

The recipe makes 15 crab cakes, perfect for a party or family dinner. Each cake has about 195 calories. You’ll mix the ingredients, form patties, and fry them until they’re golden brown. Serve them with lemon wedges for a burst of fresh flavor.

Exact Ingredients List

Here’s what you’ll need to make Paula Deen’s tasty crab cakes:

  • 1 pound fresh crab meat (shell-free)
  • 1/3 cup crushed crackers
  • 3 green onions, chopped
  • 1/2 cup red bell pepper, diced
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • Juice of 1/2 lemon
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • A handful of flour (optional)
  • 1/2 cup cooking oil

For serving:

  • Lemon wedges

This recipe makes about 15 servings. You can easily adjust the amounts if you need more or fewer crab cakes.

Remember to pick through the crab meat to remove any leftover shell bits. Fresh crab is best, but you can use canned if that’s what you have on hand.

The flour is optional but helps create a nice crust when frying. If you skip it, your crab cakes will still be yummy!

Instructions

Mix crab meat, crackers, green onions, and red bell pepper in a big bowl. Stir well.

In another bowl, combine mayo, Worcestershire sauce, lemon juice, egg, mustard powder, garlic powder, and salt. Add this to the crab mix and blend thoroughly.

Form the mixture into small patties. If you’re cooking right away, dust them with flour. For firmer cakes, chill them for 30 minutes.

Heat oil in a large pan over medium heat. Cook each patty for about 5 minutes per side until golden brown.

Serve your crab cakes hot with lemon wedges on the side. Enjoy your tasty creation!

Tips:

  • Don’t overmix the crab meat to keep chunks intact.
  • Use a non-stick pan for easier flipping.
  • Pat the crab meat dry before mixing to avoid soggy cakes.
  • For extra flavor, try adding Old Bay seasoning.

Possible Substitutes List

Can’t find all the ingredients for Paula Deen’s crab cakes? No worries! Here are some swaps you can try:

  • Crab meat: Try canned crab or imitation crab if fresh isn’t available
  • Crackers: Use breadcrumbs or crushed pretzels instead
  • Green onions: Swap for chives or finely diced regular onions
  • Red bell pepper: Any color bell pepper works, or try celery for crunch
  • Mayo: Greek yogurt can be a healthier option
  • Worcestershire sauce: Soy sauce or fish sauce can work in a pinch

For the spices, you can play around with:

  • Old Bay seasoning instead of mustard powder and garlic powder
  • Dried herbs like parsley or dill for extra flavor

If you’re out of eggs, try:

  • 2 tablespoons of mayo or Greek yogurt
  • 1/4 cup mashed avocado

Remember, these swaps might change the taste a bit, but they’ll still give you yummy crab cakes!

How To Make It Diabetes-Friendly

You can make these crab cakes more diabetes-friendly with a few easy changes. Use whole grain crackers instead of buttery ones. This adds fiber and nutrients.

Replace half the mayo with Greek yogurt. It cuts calories and fat while adding protein. You can also use less oil when cooking. Try baking the cakes at 400°F for 10 minutes per side instead.

Here are more tips:

  • Use less salt to help control blood pressure
  • Add extra veggies like celery or zucchini for more fiber
  • Serve with a side salad instead of high-carb sides

These tweaks make the crab cakes better for blood sugar without losing flavor. You’ll still get to enjoy a tasty meal while staying on track with your diabetes management.

Remember to watch your portion size too. Stick to 1-2 cakes per serving. Pair them with non-starchy veggies for a balanced plate that won’t spike your blood sugar.

Tips, Tricks & Storing

To make the best Paula Deen crab cakes, use fresh lump crab meat. It gives the best flavor and texture. When mixing the ingredients, be gentle to keep the crab chunks intact.

Chilling the crab cakes before cooking helps them hold together better. Put them in the fridge for at least 30 minutes, or even overnight.

For extra crunch, coat the cakes in panko breadcrumbs before frying. This gives a nice crispy outside.

Don’t overcrowd the pan when cooking. Leave space between each cake so they brown evenly.

To check if the oil is hot enough, drop a small piece of bread in it. If it sizzles and browns quickly, you’re ready to cook.

You can bake the crab cakes instead of frying. Put them on a greased baking sheet at 375°F for about 15 minutes, flipping halfway through.

Leftover crab cakes will keep in the fridge for 3-4 days. Reheat them in a skillet or the oven to keep them crispy.

You can also freeze uncooked crab cakes for up to 3 months. Thaw them in the fridge before cooking.

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