Grandmom Andersons' Crab Cakes Recipe
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Grandmom Andersons' Crab Cakes

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"

Rating: This weblink has been rated 7 times with an average star rating of 4.1 Read Reviews (6)

Rate/Review | 610 people have saved this

Prep Time:
1 Hr 15 Min
Cook Time:
15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 tablespoon butter
  • 1 small onion, minced
  • 1 strip celery, minced
  • 1 pound fresh crabmeat
  • 1 hard-cooked egg, chopped
  • 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

Directions

  1. 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.
  2. 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.
  3. Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
  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.
  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.
  6. In 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 340 | Total Fat: 15.3g | Cholesterol: 118mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2003 by LYNNVSCHULTZ 
Absolutely fabulous MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2008 by Annibeth 
These are amazing! Following the directions precisely, they came out crunchy on the outside... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2006 by KBIERNOT 
I have made these crab cakes twice and both times my family and guests have loved them! ... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2007 by time2eat 
Too much filler(bread,hard boiled eggs)lost the taste of the crabcake. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2008 by dennyd 
Excellent! I made this for Christmas dinner and my family loved it. I used the claw meat and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by newheart x Mr.Max Supporting Member (Click to learn more about Supporting Membership)
Thanks Annelizabeth for this "10 stars" recipe. I do not have it anything to say it just "... MORE

 
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