Grandmom Andersons' Crab Cakes Recipe

Ingredients
<br>- 1 egg
<br>- 1 tablespoon butter
<br>- 1 small onion, minced
<br>- 1 strip celery, minced
<br>- 1 pound fresh crabmeat
<br>- 1 teaspoon Worcestershire sauce
<br>- 1 1/2 cups milk
<br>- 5 slices day-old bread
<br>- 3 eggs, beaten
<br>- 3 cups dry bread crumbs
<br>- oil for frying
<br><p></p>Directions
<br>step 1: Place one egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
<br>step 2: Melt the butter in a skillet over medium heat. Cook and stir the onion and celery until the onions are translucent; remove and let cool.  In a mixing bowl combine the cooled onion mixture with crabmeat. Mix thoroughly. Refrigerate for 15 minutes.
<br>step 3: Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
<br>step 4: Pour milk into a separate bowl. Dip the bread slices, one at a time, quickly into the milk and squeeze most of it out. Add soaked bread to the crab mixture. Refrigerate for 30 minutes or until firm.
<br>step 5: In a wide shallow bowl, beat the 3 eggs. Place bread crumbs in a separate bowl. Remove crab mixture from refrigerator, shape into hamburger shaped patties. Dip each one into the beaten egg and then into the bread crumbs, coating well.
<br>step 6: In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice  golden brown.
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Ingredients
- 1 egg
- 1 tablespoon butter
- 1 small onion, minced
- 1 strip celery, minced
- 1 pound fresh crabmeat
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups milk
- 5 slices day-old bread
- 3 eggs, beaten
- 3 cups dry bread crumbs
- oil for frying

Directions
step 1: Place one egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
step 2: Melt the butter in a skillet over medium heat. Cook and stir the onion and celery until the onions are translucent; remove and let cool. In a mixing bowl combine the cooled onion mixture with crabmeat. Mix thoroughly. Refrigerate for 15 minutes.
step 3: Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
step 4: Pour milk into a separate bowl. Dip the bread slices, one at a time, quickly into the milk and squeeze most of it out. Add soaked bread to the crab mixture. Refrigerate for 30 minutes or until firm.
step 5: In a wide shallow bowl, beat the 3 eggs. Place bread crumbs in a separate bowl. Remove crab mixture from refrigerator, shape into hamburger shaped patties. Dip each one into the beaten egg and then into the bread crumbs, coating well.
step 6: In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.

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