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I made Paula Deen’s crab cakes for my grandparents who LOVE crab, and dang…they were great. I added a couple of shakes of old bay, and used a little bit more ritz crumbs. I also added celery for some crunch. The best part was the freshness of the lemon juice. It worked so well in the cakes. I refrigerated some for about an hour, and they held together pretty well. The flour made an excellent crust. This recipe made me 7 good sized crab cakes.

Ingredients

  • 1 pound crabmeat, picked free of shells ($26 at Central Market!! But totally worth it)
  • 1/3 cup crushed crackers (recommended: Ritz) – I used two small sleeves
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper (I used a handful of roasted red peppers)
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil
  • Favorite dipping sauce, for serving

Directions

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

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.

There was nothing wrong with the Remoulade. My only problem with it is I need to find a use for the leftovers! It made a lot (and there were 7 of us!) , and I didn’t even use all of the mayo.

Remoulade Sauce, from Recipezaar.

  • 1 cup mayonnaise
  • 2 tablespoons whole grain mustard
  • 2 tablespoons ketchup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup finely chopped scallion
  • 1/4 cup finely chopped fresh flat leaf parsley
  • 1 stalk finely chopped celery
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 2 teaspoons hot sauce
  • 1/4 teaspoon fresh ground black pepper

Directions

  1. Whisk together all ingredients.
  2. Cover and chill 1 hour.
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