Deen Brothers Lighter Crab Cakes Paula Deen Food

CRAB CAKES

Steps:

• Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs. Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.

CRAB CAKES WITH LEMON-DILL SAUCE

Steps:

• To make the sauce, combine mayo, buttermilk, dill, 1 tablespoon parsley, lemon zest and juice and 1 garlic clove in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.
• To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté the onion, bell pepper and 1 clove garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.
• Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
• Using a skillet, combine the oil and remaining 2 tablespoons of butter. Sauté the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 °F oven.
• To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

PAULA DEEN'S CRAB CAKES

Steps:

• 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.

CRABBIES (PAULA DEEN)

Steps:

• Preheat oven to 425°F.
• In large bowl, combine all ingredients except bread and parsley.
• Spread mixture over bread rounds.
• Score each round into quarters and place on parchment-covered or greased baking sheet.
• Bake until topping is heated through and golden brown, about 10-15 minutes.
• Sprinkle with chopped fresh parsley and serve hot.

PAULA DEEN'S CRAB CAKES WITH LEMON-DILL SAUCE

Steps:

• To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
• The sauce will thicken as it chills.
• To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
• Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
• Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
• Gently fold in the crabmeat.
• Form the mixture into 8 patties, about 1/2-inch thick.
• In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
• Pat this topping onto both sides of the patties.
• Refrigerate until firm, about 2 hours.
• Using a skillet, combine the oil and remaining 2 tablespoons of butter.
• Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
• These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
• To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
• **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

DEEN BROTHERS' LIGHTER CRAB CAKES - PAULA DEEN

Steps:

• To make the crab cake, combine the crabmeat, pimentos, scallions, 1/4 c bread crumbs, mayonnaise, mustard, lemon juice, egg white, seasoning and hot sauce in a large bowl until blended. Form into 8 equal patties. Place the remaining bread crumbs on a sheet of waxed paper. Dredge the patties in the crumbs; transfer to a plate; refrigerate covered for 20 minutes. Heat the oil in a large, non stick skillet over medium heat. Add the patteis and cook until crisp and golden, 3-4 minutes. Turn and cook 2-3 minutes longer. Meanwhile, to prepare the lemon-dill sauce, whisk together the mayonnaise, relish, dill, lemon zest, lemon juice, mustard and garlic in a small bowl until blended. Serve with the crab cakes.

ALAN NOWELL AND PAULA DEEN JUMBO LUMP CRAB CAKES SANDWICHES

Steps:

• Whisk together the first four ingredients in a large bowl.
• Add the rest of the ingredients through black pepper and mix well.
• Gently fold in crab meat.
• Divide into 6 patties and coat with flour.
• Saute in the peanut oil over medium heat for 4-6 minutes per side.
• Serve on a bun with remoulade sauce.

PAULA DEEN'S FAUX CRAB CAKES

Steps:

• Heat 1-inch of oil in a large skillet over medium heat.
• While oil is heating, combine tuna, beaten egg, green onions, mayonnaise, 1/4 cup bread crumbs, and lemon juice, to taste, if desired.
• Form into patties and dust with additional bread crumbs.
• When oil is hot, fry patties until golden brown, about 2 minutes on each side. Remove from oil and drain on paper towels before serving.