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Crunchy Crab Cake Spiders

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


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