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My review
Grandmom Andersons' Crab Cakes
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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"
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Ingredients
1 h 30 m servings 339Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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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.
Nutrition Facts
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Reviews
Read all reviews 68 Ratings
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Most helpful critical review
8/12/2007
Too much filler(bread,hard boiled eggs)lost the taste of the crabcake.
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Least positive
Newest
7/3/2008
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 t...
1/2/2006
I have made these crab cakes twice and both times my family and guests have loved them! Thanks for such a great recipe.
1/5/2008
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...
8/12/2007
Too much filler(bread,hard boiled eggs)lost the taste of the crabcake.