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Grandmom Andersons' Crab Cakes Recipe

Recipe by: ANNELIZABETH

"My grandmother instilled in me a love of good food, purely made, with the best ingredients. This recipe has been coveted by our family & friends for many years. It's too good to keep a secret any more"

Directions
Ingredients
Nutrition

Directions

Prep1 h 15 m
Cook15 m
Ready In1 h 30 m

1Place 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.
2Melt 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.
3Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
4Pour 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.
5In 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.
6In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Ingredients