"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" — Annelizabeth
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1 1/2 cups
dry bread crumbs
oil for frying
Too much filler(bread,hard boiled eggs)lost the taste of the crabcake.
These are amazing! Following the directions precisely, they came out crunchy on the outside and delicate on the inside, like pillows! As a comment in response to the review that said there was too much filler in these... this is not a recipe for classis jumbo lump Chesepeake-style crabcakes. You should only use as much bread as you need to hold this mix together. You CANNOT use a "wonder" style bread either.
All that being said...Try these. They are wonderful!
I have made these crab cakes twice and both times my family and guests have loved them! Thanks for such a great recipe.
Excellent! I made this for Christmas dinner and my family loved it. I used the claw meat and it was very tasty. I actually added a little extra bread because the cakes were falling apart! They did not lose the crab flavor. I will be making this again!
Great recipe-Thanks for sharing!!!!! Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandmom Andersons' Crab Cakes
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 137
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