Grandmom Andersons' Crab Cakes

1. 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. 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. 3

   Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.

4. 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. 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. 6

   In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.