Crab Cakes
Show: Paula's Home Cooking
Episode: Paula Deen's Wedding
Rate This RecipeRead users' reviews (319)
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Average Rating:
Total Reviews: 319
Showing 51-60 of 319
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By orourkdj_11793166
St. Louis, MO
on December 17, 2011
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Absolutely the best ive ever made, or had for the matter.
By lulu56
MYRTLE BEACH, SC
on December 10, 2011
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I used chopped shrimp instead. Delicious!
By TroyDoersch
Oshkosh, WI
on December 06, 2011
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Saying these were the best crabcakes I've ever eaten wouldn't be doing them justice- I think this produces one of my favorite dishes of all time! Made them for a group of friends, one of whom doesn't like seafood at all, but he still raves about these, and that was a few years ago.
By sandydyl_11997207
Big Bear Lake
on November 27, 2011
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Very yummy! I added some fresh dill and a little more of the crushed Ritz Crackers....I fried them in panko! Excellent!
By lovetocook2012
San Jose, CA
on November 07, 2011
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I used panko instead of bread crumbs, added 1/4 t. hot sauce, dash of crushed red pepper, and 1/2 C. parmesan cheese. They were super yummy.
By lfoster3313
on November 05, 2011
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These are the best crab cakes I have ever had. I love the ease of ingredients. The perfect taste. Why add spices and all the rest of the products when a few like Paula's recipe is the best you have ever tasted.
By KJN535
Chicago, IL
on October 30, 2011
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I have made these crab cakes twice and absolutely love them! I have served them with a Roasted Red Pepper Aioli either alongside mesclun greens or on small rolls as sliders. Excellent, a must try!
By starlight_2848_...
no, 49
on October 04, 2011
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These were GREAT !!!! I was a little unsure because of all the butter Paula usually uses. But there were fantastic. They are good cold too.
By MamaStaci
on September 05, 2011
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Outstanding!
By Chef #1003254
sea girt, NJ
on September 02, 2011
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Very good. I have made these a few times. Real crab (not canned makes all the difference. A little pricey but good to have once in awhile. I do recommend cooking the veggies first if you don't like the taste of raw peppers and onions. I have made them once with bread crumbs and once with Ritz. Ritz was much better because they weren't as "wet" and much easier to work with. Chilling them was a good idea too. Thanks