About this recipe:This is a recipe from my grandmother. These are simple crab cakes, but made with fresh crab meat, which makes all the difference. Coated in breadcrumbs and fried till golden, they are delicious as a main or starter.
1 tablespoon butter
1 small onion, minced
1 stick celery, minced
450g fresh crab meat
1 teaspoon Worcestershire sauce
5 slices day-old bread
3 eggs, beaten
350g dried breadcrumbs
1L oil for frying
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Place egg in a saucepan and cover with cold water. Bring water to the boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt the butter in a frying pan over a medium heat and 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 crab meat. Mix thoroughly then chill in the fridge for 15 minutes.
Remove crab mixture from the fridge and add the hard-boiled 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, add the 3 eggs. Place breadcrumbs in a separate bowl. Remove crab mixture from fridge, shape into patties. Dip each one into the beaten egg and then into the breadcrumbs, coating well.
In a medium frying pan, heat the oil over medium heat and fry crab cakes until they are a nice golden brown.