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Lemony Crab Cakes Recipe - Learn how to make crab cakes with Paula's easy crab cake recipe! Whether you need Valentine's Day appetizers or Valentine's Day dinner ideas, this crab cake recipe is a winner.
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Lemony Crab Cakes Recipe: https://www.pauladeen.com/recipe/lemony-crab-cakes/
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0:01
- I'm gonna spray my cast-iron skillet.
0:05
This is a nonstick cast-iron
0:08
that is from my line,
0:10
but I still wanna spray it
0:13
to make sure this does not stick,
0:17
because I'm fixing to share with y'all
0:23
our recipe for crab cakes.
0:26
And I am so excited to tell y'all this,
0:29
The Lady & Sons,
0:30
we're working on reintroducing some of the favorite dishes
0:36
that we used to serve
0:37
before we started serving family style.
0:40
So you will be able to come into the restaurant
0:42
and order that delectable chicken pot pie,
0:46
you'll be able to order shrimp and grits,
0:49
and you're gonna be able to order crab cakes.
0:52
And I'm just thrilled
0:55
that we are bringing those things back
0:58
that we did pretty much from the get-go
1:02
once we moved into our larger building,
1:05
what, 20, 21 years ago.
1:06
It's hard to believe it's been that long.
1:08
But anyway, I'm gonna start heating up my pan.
1:13
And you know, I wanna get it hot, but not too, too hot.
1:18
Now, the first thing I'm gonna do is make a sauce
1:21
to serve with our crab cakes.
1:24
And it's very simple and easy.
1:29
Few tablespoons of mayonnaise.
1:33
Some lemon zest.
1:35
I wanna get all of that out.
1:38
A little scoop of Dijon mustard.
1:44
Couple of tablespoons of lemon juice.
1:50
Mm.
1:55
A little Old Bay.
1:59
About 1/2 teaspoon of Old Bay.
2:03
I'm slowly adding that lemon juice,
2:07
'cause I don't want this too, too thin.
2:11
So let's see what we got.
2:16
Mm.
2:18
It's delicious.
2:18
Very tart, but delicious.
2:23
I'm gonna add the rest of that Old Bay seasoning.
2:28
And I think
2:32
I'm gonna do a little salt
2:37
to work along with that
2:41
tart, lemony flavor.
2:47
So I'm not double dipping,
2:48
I'll use this finger this time.
2:51
(laughs)
2:55
That's very good.
2:57
So I'm just gonna put this in the refrigerator
2:59
until we are ready to serve our crab cakes.
3:03
Okey doke.
3:06
Ready to go on to the mixing of our crab cakes.
3:10
And what I'm gonna share with you is real important,
3:13
because you have to be very, very gentle
3:18
with the making of your crab cakes.
3:22
Is that smoking, Eddie?
3:24
It looks like it's smoking.
3:25
- [Eddie] Yeah.
3:26
- Smoking.
3:32
All right, now I'm gonna use half-and-half.
3:40
Excuse me, I will be right back.
3:44
I just gotta get my measuring spoons.
3:51
I'm gonna cook my crab cakes
3:53
in half butter and half olive oil.
3:57
And for this amount, it calls for...
4:06
Where is it?
4:07
Three tablespoons of olive oil
4:09
and two tablespoons of unsalted butter.
4:12
Now, you have to.
4:13
- [Theresa] I did your olive oil already for you.
4:14
- Oh, thank you, I was fixing to measure it out.
4:17
Because you wanna use clarified butter,
4:22
because clarified butter,
4:23
they've taken the water out of it,
4:26
so it won't burn as rapidly.
4:29
And you don't want the flavors,
4:33
you know, to be diluted with water.
4:40
All right, I'm gonna make sure that's
4:44
evenly in that pan.
4:48
So we're gonna use two tablespoons of clarified butter.
4:59
And I love this butter.
5:03
Love, love.
5:06
And we've got three tablespoons of olive oil.
5:11
Like I said, you really
5:15
want to make sure you mix your oils together
5:21
for flavor
5:23
and fear of burning.
5:26
So
5:28
let me see now,
5:30
'cause this is divided
5:32
and we're gonna need,
5:36
let's see, what is it calling for, Theresa?
5:39
I want one cup.
5:41
- [Theresa] But a half,
5:42
but you start with a half and then you spread your half.
5:44
- All right, so, is this supposed to be the same amount?
5:47
- [Theresa] Yes ma'am.
5:48
- Okay, 'cause it looks a little off.
5:50
- [Theresa] Well, I gave you,
5:51
you're gonna ask me for more, so I already know.
5:53
- Excuse me, y'all.
5:59
Now, I'm gonna measure it.
6:00
- [Theresa] Oh, sure.
6:01
(Paula laughs) It's okay.
6:02
- And it's perfect.
6:03
- [Theresa] I don't get my feelings hurt anymore.
6:06
- What do you mean anymore?
6:07
(Theresa and Paula laugh)
6:09
All right, I'm gonna turn that down
6:12
'cause I want it to be just right.
6:15
All right.
6:18
So you have to have mayonnaise
6:22
to make a good crab cake.
6:26
A little Dijon mustard.
6:27
You know, we're repeating
6:29
some of the ingredients that's in the sauce.
6:35
Old Bay.
6:40
Lemon zest.
6:47
Still got that lemon juice that I didn't use all of it,
6:50
but I may,
6:54
I may add it to it.
6:59
And then we've got our eggs
7:03
that have been lightly beaten.
7:10
Now, you wanna make sure that your crab,
7:15
and I'm using the expensive lump crab,
7:21
but I have found that if you use half claw and half lump,
7:29
you can produce a very, very good crab cake
7:33
without breaking the bank.
7:35
- [Theresa] Paula, you wanna explain your hair today?
7:38
'Cause I don't think you've talked to the folks
7:40
about why you have on a hat that looks like--
7:43
- 'Cause I had a bad hair day today, y'all.
7:47
I'm sure some of y'all have had a bad hair day.
7:49
- [Theresa] I hope you're gonna look better
7:50
when you serve your meal to Michael for Valentine's Day.
7:54
- Maybe. (Theresa laughs)
7:55
But listen, when people first,
7:58
when we first moved downtown and people started coming in,
8:00
they ain't no telling the way they saw me was...
8:07
I was a hardworking girl, y'all,
8:09
I didn't stop to look in no mirror. (laughs)
8:14
- [Theresa] I think you look beautiful.
8:15
- Oh, well thank you.
8:16
Some people...
8:18
I'm gonna get up this juice.
8:23
Some people,
8:25
like I'm out and with hair and makeup,
8:27
they don't recognize me (laughs),
8:31
'cause they were, the ones that had been in the restroom,
8:33
used to see me another way.
8:37
So I'll tell you a quick, quick way
8:41
to pick through your crab meat.
8:44
You can put this on a cookie sheet
8:49
and put it in a not too hot of an oven.
8:56
And if there's any shells,
8:58
because a lot of times the shells
9:05
are translucent,
9:11
so they're hard to see.
9:13
But if you put it in the oven, they will turn pink,
9:17
so you can go right in for 'em.
9:19
But I have found that lump crab,
9:23
they're a little better about picking
9:28
than, say, the claw meat.
9:31
All right, so I've got this mixed up good,
9:34
so now I'm gonna
9:38
very gently
9:42
put my crab in my moist ingredients.
9:47
And some people will take the crab and just do it like that.
9:50
No, you want those nice lumps
9:55
of crab meat
9:58
visible in your crab cake.
10:02
Now, you can put
10:05
bell pepper in it,
10:07
you can put onions,
10:09
you can put anything you want
10:13
in your crab cake.
10:17
I'm gonna make
10:22
a cake using about 1/4 of a cup.
10:28
And then I'm gonna dredge this.
10:33
And it's gonna be hard to keep 'em together, y'all,
10:36
because it's just crab meat.
10:46
And.
10:49
So it's gonna be
10:53
a little bit hard.
10:54
I actually think that one's not wanting to behave,
10:57
so I just ate him. (chuckles)
11:02
I think I'm gonna add some flour.
11:05
I personally, I think the Panko
11:11
sticks better with a mixture of the flour and the Panko.
11:16
That's my thoughts on that.
11:21
And like I said, we're gonna refrigerate this
11:23
so they can kind of set.
11:28
And you have to handle them very, very gently, y'all.
11:46
Mm, mm, mm.
11:50
So good, so good.
11:54
And like I said, you can doctor these up
11:57
and put anything you want to in 'em.
12:06
The only tongue you have to satisfy
12:10
is yours and whoever you're cooking your crab cakes for.
12:14
And this is for my Valentine sweetheart.
12:19
So he just loves crab.
12:21
He doesn't care.
12:25
He doesn't care how he gets it.
12:27
So you see what I'm talking about now
12:31
when I talk about
12:34
having to be very soft and gentle
12:38
when you're making your crab cakes.
12:41
Slow, soft hand.
12:44
Now, these are going in the refrigerator.
12:46
I'm gonna let them,
12:48
gonna let that egg bind these up good.
12:52
And hopefully they're not gonna come apart in my pan,
12:56
because I've got
12:58
more crab meat than anything else.
13:02
So look at 'em, they look delicious.
13:06
All right, our crab cakes have set up nicely, y'all.
13:10
I've got my butter
13:13
and my olive oil
13:17
at a pretty good temperature.
13:20
And I'm gonna tell you,
13:22
you just have to let them sit
13:25
in the refrigerator for a while.
13:28
Otherwise you're gonna have some torn up cakes.
13:33
And you wanna fry these
13:38
maybe about three or four minutes,
13:40
five minutes aside,
13:42
really, depending on how thick you make these.
13:46
And you'll wanna use an offset spatula.
13:50
Mine's not offset very much,
13:52
but that'll help you from tearing your cake up
13:55
when you turn 'em,
13:57
'cause these are delicate
13:59
unless they're filled with a bunch of filler.
14:04
And you know ours ain't.
14:07
Beautiful.
14:10
Beautiful, beautiful, beautiful.
14:14
Yum.
14:18
I'm so proud of us. (chuckles)
14:21
You know, feel free to add a little bit more olive oil
14:26
and butter if you feel like you
14:30
don't have it as deep as you would like it.
14:34
I actually like to cover up, like, half my crab cake,
14:38
you know, so the, I know that the sides are done.
14:53
Just have to be patient.
14:55
And they are worth waiting for.
14:59
Okay, I think that's.
15:01
- [Theresa] This is a really good Valentine's Day meal.
15:03
- I know, I know it, honey, it is.
15:08
Look at my Valentine sitting over there waiting
15:12
to get his pre-Valentine dinner. (laughs)
15:16
But the first one to get served is gonna be Aunt Peggy.
15:19
I'm gonna go upstairs and take this one
15:24
to my Aunt Peggy.
15:28
Ouch.
15:29
Oh, I touched that pan, Paula.
15:32
I'm gonna sprinkle it with just a little Parmesan.
15:36
And then I'm gonna put her a little dollop
15:41
of the sauce.
15:45
If she would like some sauce with it,
15:47
I'm putting it on the side.
15:50
But I think you and I need to taste one first,
15:52
don't you, Michael?
15:55
- [Michael] Yeah, just a little bite because--
15:57
- Okay, well come on over here.
15:59
Delicious.
16:04
- So I'm gonna run this up to her.
16:06
- Mm, it's good.
16:08
- Isn't that good? - It's delicious.
16:09
- Happy Valentine's Day to you.
16:11
- Thank you.
16:12
- And love and best dishes to y'all.
16:16
Hey, y'all, it's Paula Deen.
16:18
Now, if you enjoyed this video, be sure to like it
16:22
and click the subscribe button as well as the notification
16:26
bell to be alerted when I post a video.
16:29
Love and Best Dishes Y'all.
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