grandmom andersons' crab cakes

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• 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.