• 1egg
  • 1 tablespoon butter
  • 1 small onion, minced
  • 1 strip celery, minced
  • 1 pound fresh crabmeat
  • 1 teaspoon Worcestershire sauce
  • 1 ½ cups milk
  • 5 slices day-old bread
  • 3eggs, beaten
  • 3 cups dry bread crumbs
  • oil for frying
  • Directions

  • Step 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.


  • Step 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.

  • Step 3

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

  • Step 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.

  • Step 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.

  • Step 6

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

    Source: Read Full Article