Paula Deen’s crab cake recipe is available on Food Network’s website, FoodNetwork.com. The recipe receives five out of five stars from reviewers on Food Network, and it makes use of Ritz crackers as a binder. The recipe yields four to six servings and requires 20 minutes of prep time and 18 minutes of cooking time.
To make Paula Deen’s crab cakes, mix 1 pound of crabmeat with 1/3 cup crushed Ritz or other buttery crackers and 3 finely chopped green onions, using both the green and white parts of the onions. Add 1/2 cup finely chopped bell pepper, 1/4 cup mayonnaise, 1 egg, and 1 teaspoon Worcestershire sauce. Next, add 1 teaspoon each dry mustard and salt, the juice of 1/2 lemon, 1/4 teaspoon garlic powder and a dash of cayenne pepper. Blend all ingredients well to combine, shape the mixture into patties, and dust the patties with flour.
Heat 1/2 cup peanut oil over medium heat in a large skillet. When the oil is ready, place the crab cakes in the oil in batches, and fry them for four or five minutes until browned on one side. Flip the crab cakes over, browning the other side for around four minutes. Serve the crab cakes alone or with a sauce.