Jumbo Lump Crab Cake Recipe Paula Deen
Cooking seafood can be intimidating, but with Paula Deen’s recipe for jumbo lump crab cakes, you’ll be an expert in no time. These crab cakes are rich, flavorful, and easy to make, perfect for any seafood lover looking to impress their dinner guests. What’s more, they’re gluten-free, making them a great option for those with dietary restrictions.
Ingredients:
- 1 pound jumbo lump crab meat
- 1/2 cup gluten-free mayonnaise
- 1/4 cup gluten-free creole mustard (or dijon mustard)
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon gluten-free hot sauce (or Tabasco sauce)
- 1 teaspoon Old Bay seasoning
- 1 cup gluten-free panko bread crumbs
- 1/4 cup chopped fresh parsley
- 4 green onions, thinly sliced
- 4 tablespoons unsalted butter, divided
- 1 lemon, cut into wedges
Instructions:
1. In a large bowl, combine the crab meat, mayonnaise, creole mustard, egg, Worcestershire sauce, hot sauce, Old Bay seasoning, panko bread crumbs, parsley, and green onions. Mix gently, being careful not to break up the crab meat too much.
2. Form the mixture into 8 large crab cakes, about 3 inches in diameter and 1 inch thick.
3. Heat 2 tablespoons of butter in a large skillet over medium heat. Add 4 crab cakes to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through. Repeat with the remaining butter and crab cakes.
4. Serve the crab cakes with lemon wedges and your favorite dipping sauce, such as tartar sauce or remoulade. Enjoy!
Conclusion:
Thanks to Paula Deen’s recipe, making jumbo lump crab cakes has never been easier. Just follow the simple steps, and you’ll have a delicious, gluten-free seafood dish that’s sure to impress. So what are you waiting for? Get cooking, and enjoy the fruits of your labor!