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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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.

Nutrition Facts

338.7 calories; protein 17g 34% DV; carbohydrates 32.7g 11% DV; fat 15.2g 24% DV; cholesterol 107.2mg 36% DV; sodium 513.4mg 21% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2003
Absolutely fabulous Read More
(30)

Most helpful critical review

Rating: 1 stars
08/12/2007
Too much filler(bread hard boiled eggs)lost the taste of the crabcake. Read More
(8)
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/27/2003
Absolutely fabulous Read More
(30)
Rating: 5 stars
07/03/2008
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! Read More
(28)
Rating: 5 stars
01/02/2006
I have made these crab cakes twice and both times my family and guests have loved them! Thanks for such a great recipe. Read More
(26)
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Rating: 5 stars
01/05/2008
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! Read More
(17)
Rating: 1 stars
08/12/2007
Too much filler(bread hard boiled eggs)lost the taste of the crabcake. Read More
(8)
Rating: 5 stars
01/13/2011
Great recipe-Thanks for sharing!!!!! Will definitely make again. Read More
(4)
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