Crunchy Crab Cake Spiders Recipe by Paula Deen

Level: Easy

Time: 35 MINUTES

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  • 1 lb lump crabmeat, picked free of shells
  • 1 cup minced red bell pepper, plus a few thin strips, for garnish
  • 1/2 cup green onion, minced
  • 1/4 cup water chestnuts, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon wasabi powder
  • 1/4 teaspoon salt, plus more for sauce
  • 1/4 teaspoon freshly ground black pepper, plus more for sauce
  • 1 cup saltine crackers, crushed (or soda crackers)
  • 4 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 cup mayonnaise, plus two tablespoons
  • 1 tablespoon paprika


In a large bowl, combine the crabmeat, bell pepper, green onions and water chestnuts. Add the egg, 2 tablespoons mayonnaise, lemon juice, wasabi powder, salt and pepper, and stir gently to combine. Gently stir in the crushed crackers. Form the mixture into 12 equal patties.


In a large skillet, melt 2 tablespoons of the butter, and 1 tablespoon vegetable oil over medium heat. Add 6 crab cakes, and cook until golden brown, about 3 to 4 minutes per side. Repeat the process with the remaining 2 tablespoons butter and remaining 6 crab cakes. Arrange them on a serving platter. Garnish with red bell pepper strips to make spider legs, if desired. Serve immediately with the Mayonnaise Sauce.




Combine 2 cups mayonnaise, paprika and a pinch salt and freshly ground black pepper in a small serving bowl.

Crunchy Crab Cake Spiders


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