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Grandmom Andersons' Crab Cakes recipe |
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10 servings
Ingredients:
1 tablespoon butter1 small onion, minced1 strip celery, minced1 pound fresh crabmeat1 hard-cooked egg, chopped1 teaspoon Worcestershire sauce1 1/2 cups milk5 slices day-old bread3 eggs, beaten3 cups dry bread crumbsoil for frying
Instructions:
Place 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.In a skillet, saute 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.
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