Paula Deen’s Lump Crab Cakes Recipe

Paula Deen shares a recipe of her friend’s, Susan Mason’s lump crab cakes recipe. I love crab, but I haven’t found a crab cake recipe that I liked. I think it’s because when I think of seafood, I think of just eating it fresh with a nice butter sauce. The quality of a fresh crab satisfies my cravings more than having it fried. However, this recipe that Paula Deen is following looks delicious. I love how there are actually lumps of crabmeat in this recipe, instead of it being mushy and shredded. Fresh crab can be expensive, and Paula says she got the lump crabmeat for $18-$19 a pound. I’m sure there are alternatives you can find to make this less cheap. Another note, I do not live near a body of ocean so the price of crab meat would be more expensive. I would still love to try this recipe out because I love seafood.

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 teaspoons seafood seasoning
• 1/8 teaspoon cayenne pepper
• 1 dash Worcestershire sauce
• 1 finely chopped red bell pepper
• 2 white and green parts, finely chopped green onions
• 2 lb jumbo lump crabmeat
• 6 cups fresh breadcrumbs
• 2 large egg yolks
• for frying vegetable oil

Directions:

First, mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions, and egg yolks. Gently stir in the crabmeat and fold it over the sauce.

Next, put the panko breadcrumbs, and flour on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand.

Overall, I’ll never get tired of watching Paula Deen during her quarantine cooking. You can tell she enjoys doing these videos and being casual. There are no quick edits, just a raw version of her cooking in the kitchen.