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

• Preparation Time: 1 hr 15 mins
• Cooking Time: 15 mins
• Total Time: 1 hr 30 mins
• Calories: 339 Calories

Ingredients

• 1 egg
• 1 ½ cups milk
• 1 tablespoon butter
• 3 eggs, beaten
• 1 small onion, minced
• 1 teaspoon Worcestershire sauce
• oil for frying
• 1 pound fresh crabmeat
• 3 cups dry bread crumbs
• 1 strip celery, minced
• 5 slices day-old bread

Recipe Instructions

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.