Grandmom Andersons' Crab Cakes Recipe - Allrecipes.com
  • READY IN hrs

Grandmom Andersons' Crab Cakes

Recipe by  

"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"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    1 hr 15 mins
  • COOK

    15 mins
  • READY IN

    1 hr 30 mins

Directions

  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.
  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.
  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.
Kitchen-Friendly View

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2003

Absolutely fabulous

 
Most Helpful Critical Review
Aug 12, 2007

Too much filler(bread,hard boiled eggs)lost the taste of the crabcake.

 

8 Ratings

Jul 03, 2008

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!

 
Jan 02, 2006

I have made these crab cakes twice and both times my family and guests have loved them! Thanks for such a great recipe.

 
Jan 05, 2008

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!

 
Jan 13, 2011

Great recipe-Thanks for sharing!!!!! Will definitely make again.

 

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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 513 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Annelizabeth
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