Pauline'S Pleasantville Crab Cakes
Pauline's Pleasantville Crab Cakes feature tender crabmeat blended with herbs and spices, then fried to golden perfection—ideal for seafood lovers and special occasions.
Ingredients
Instructions
- Refrigerate the crab mixture for 24 hours.
- When ready to cook, prepare bread crumbs, an egg wash, and hot oil for frying.
- Crush saltine crackers with a rolling pin to substitute for bread crumbs if desired.
- Make the egg wash by beating two eggs in a cup of milk.
- Form the crab mixture into balls or cakes.
- Dip each crab cake into the egg wash.
- Roll the dipped cakes in bread crumbs.
- Deep fry the crab cakes until they are golden brown.
- Serve and enjoy!
Tips & Substitutions
For optimal flavor, allow the crab mixture to chill for 24 hours. If you're short on time, consider using pre-made breadcrumbs or crushed saltine crackers as substitutes. Ensure your oil is hot enough to achieve a crispy exterior; a temperature of around 350°F works well. You can also experiment with seasonings like garlic powder or lemon zest for added depth.
Serving Suggestions
These crab cakes make a delightful appetizer or main dish. Serve them with a tangy remoulade or a squeeze of lemon for brightness. Pairs beautifully with a side of coleslaw or a fresh garden salad. For an impressive spread, consider serving alongside the Hot Clam And Cheddar Dip for a seafood-themed gathering.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10-15 minutes, or until warmed through, to maintain their crispiness. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pauline'S Pleasantville Crab Cakes contains roughly 28 calories, with 1g protein, 4g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crab meat instead of fresh?
Yes, canned crab meat can be used as a convenient alternative. Just be sure to drain it well and check for any shell pieces. Fresh crab meat generally offers better flavor and texture, but canned can still yield delicious results in a pinch.
How do I prevent the crab cakes from falling apart while frying?
To ensure your crab cakes hold together, be careful not to overmix the ingredients. Additionally, chilling the formed cakes before frying helps them set. If they still seem fragile, you can add a bit of mayonnaise or an extra egg to bind the mixture better.
Can I bake the crab cakes instead of frying them?
Yes, you can bake the crab cakes for a healthier option. Preheat your oven to 375°F, place the cakes on a greased baking sheet, and bake for about 20-25 minutes or until they are golden brown. This method will yield a slightly different texture but is still delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).