GRANDMOM ANDERSONS' CRAB CAKES
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
Provided by Annelizabeth
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
- 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.
- 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.
- In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 32.7 g, Cholesterol 107.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 513.4 mg, Sugar 4.8 g
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