Alan Nowell and Paula Deen’s Jumbo Lump Crab Cake Sandwiches

The salty tang of the ocean, the sweet, delicate flavor of crabmeat, and the satisfying crunch of a perfectly golden crust – these are the memories that flood back whenever I think of crab cakes. My summers growing up on the Chesapeake Bay were defined by crabbing with my grandfather. We’d spend hours on the pier, patiently waiting for those feisty blue crabs to take the bait. Back in the kitchen, my grandmother would transform our haul into the most incredible crab cakes, each bite a taste of pure summer bliss. It wasn’t until years later that I tasted a crab cake sandwich that rivaled hers, and this recipe, inspired by Alan Nowell and Paula Deen, brings me right back to those sunny days.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 6
• Yield: 6 crab cakes
• Dietary Type: Pescatarian

Ingredients

• 1 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon hot chili sauce (recommended Sriracha)
• 2 green onions, finely chopped
• 1 tablespoon dill, chopped
• 1 tablespoon parsley, chopped
• ½ cup breadcrumbs
• ½ cup red pepper, diced
• ½ lemon, juice and zest of
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup lump crabmeat
• ½ cup all-purpose flour, for dusting
• ½ cup peanut oil, for sautéing
• 6 sandwich buns (optional, for serving)
• Remoulade sauce (optional, for serving)

Equipment Needed

• Large bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife
• Shallow dish
• Large skillet

Instructions

1. In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, and hot chili sauce (such as Sriracha). This forms the base for your crab cake mixture, ensuring they bind together beautifully and pack a flavorful punch.

2. To the same bowl, add the finely chopped green onions, chopped dill, chopped parsley, breadcrumbs, diced red pepper, lemon juice, lemon zest, salt, and pepper. Mix everything together thoroughly, ensuring the ingredients are evenly distributed.

3. Gently fold in the lump crabmeat. Be careful not to overmix, as this will break up the delicate crabmeat and result in a less desirable texture. The goal is to incorporate the crabmeat while keeping those beautiful lumps intact.

4. Divide the crab mixture into 6 equal patties. Gently shape each portion into a round, compact form, about ¾ inch thick.

5. Place the all-purpose flour in a shallow dish. Lightly coat each crab cake patty with the flour, ensuring an even dusting on all sides. This helps create a crispy crust when sautéing.

6. Heat the peanut oil in a large skillet over medium heat. Make sure the oil is hot before adding the crab cakes to ensure they develop a nice golden-brown crust.

7. Carefully place the flour-dusted crab cakes into the hot oil. Sauté for 4-6 minutes per side, or until they are golden brown and heated through. Resist the urge to overcrowd the pan; work in batches if necessary to maintain the oil temperature.

8. Remove the cooked crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

9. Serve the crab cakes immediately. For a classic presentation, serve on a toasted bun with remoulade sauce.

Expert Tips & Tricks

• Don’t overmix the crabmeat: As mentioned earlier, overmixing will result in a mushy crab cake. Gently fold in the crabmeat to preserve its texture.
• Chill the mixture: For easier handling and less spreading during cooking, chill the crab cake mixture for at least 30 minutes before forming the patties.
• Use fresh herbs: Fresh dill and parsley add a vibrant flavor that dried herbs simply can’t match.
• Adjust the spice level: If you prefer a spicier crab cake, add more hot chili sauce or a pinch of cayenne pepper.
• Ensure the oil is hot: Hot oil is key to achieving a crispy crust. If the oil isn’t hot enough, the crab cakes will absorb too much oil and become greasy.
• Test for doneness: The crab cakes are done when they are golden brown on both sides and heated through. You can use a thermometer to check; the internal temperature should reach 165°F (74°C).
• Make Ahead: The crab cake mixture can be made ahead of time and stored in the refrigerator for up to 24 hours. Form the patties just before cooking.
• Ingredient Swap: Panko breadcrumbs can be used in place of regular breadcrumbs for a crispier texture.

Serving & Storage Suggestions

These delicious crab cakes are best served immediately while they’re hot and crispy. Serve them on toasted brioche buns with your favorite toppings, such as lettuce, tomato, and a generous dollop of remoulade sauce. They also make a fantastic appetizer served with a lemon wedge and a side of tartar sauce.

Storage: Leftover cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat, but be careful not to burn them. Microwaving is not recommended as it can make them rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	405 kcal	N/A
Calories from Fat	293 kcal	N/A
Total Fat	32.6 g	50%
Saturated Fat	5.4 g	26%
Cholesterol	41.2 mg	13%
Sodium	504.1 mg	21%
Total Carbohydrate	25.2 g	8%
Dietary Fiber	1.2 g	4%
Sugars	3.8 g	N/A
Protein	4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Crab Cakes: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the crab cake mixture for a spicier kick.
• Herbaceous Crab Cakes: Experiment with different herbs, such as tarragon or chives, to add unique flavor profiles.
• Gluten-Free Crab Cakes: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
• Baked Crab Cakes: For a healthier option, bake the crab cakes instead of sautéing them. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until golden brown and heated through.
• Crab Cake Salad: Crumble the cooked crab cakes and toss them with mixed greens, a light vinaigrette, and your favorite salad toppings.

FAQs (Frequently Asked Questions)

Q: Can I use imitation crabmeat instead of lump crabmeat?
A: While you can, the flavor and texture will be significantly different. Lump crabmeat provides the best flavor and texture for crab cakes.

Q: Can I freeze the crab cakes?
A: Yes, you can freeze cooked crab cakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What is remoulade sauce?
A: Remoulade is a mayonnaise-based sauce with a blend of herbs, spices, and often a touch of horseradish or hot sauce. It’s a classic accompaniment to crab cakes.

Q: Can I make these crab cakes without peanut oil?
A: Yes, you can use another neutral oil with a high smoke point, such as canola oil or vegetable oil.

Q: How can I prevent the crab cakes from falling apart while cooking?
A: Chilling the mixture before forming the patties and gently handling them during cooking can help prevent them from falling apart. Also, make sure the oil is hot enough before adding the crab cakes.

Final Thoughts

These Alan Nowell and Paula Deen-inspired Jumbo Lump Crab Cake Sandwiches are a true delight, bringing together the freshness of the sea with a satisfyingly crispy crust. Don’t be intimidated by the ingredient list – the process is simple, and the results are well worth the effort. I encourage you to give this recipe a try and experience the deliciousness for yourself. Feel free to experiment with variations and substitutions to create your own signature crab cake. And don’t forget to share your feedback and any creative twists you come up with! Pair these delightful sandwiches with a crisp coleslaw and a refreshing glass of iced tea for the perfect summer meal. Enjoy!