Fresh crab cakes

    (8)
    1 hour 25 min

    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.


    10 people made this

    Ingredients
    Serves: 10 

    • 1 egg
    • 1 tablespoon butter
    • 1 small onion, minced
    • 1 stick celery, minced
    • 450g fresh crab meat
    • 1 teaspoon Worcestershire sauce
    • 350ml milk
    • 5 slices day-old bread
    • 3 eggs, beaten
    • 350g dried breadcrumbs
    • 1L oil for frying

    Method
    Prep:10min  ›  Cook:30min  ›  Extra time:45min chilling  ›  Ready in:1hr25min 

    1. 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.
    2. 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.
    3. Remove crab mixture from the fridge and add the hard-boiled egg and Worcestershire sauce.
    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. 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.
    6. In a medium frying pan, heat the oil over medium heat and fry crab cakes until they are a nice golden brown.
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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (6)

    by
    30

    Absolutely fabulous  -  19 Apr 2001  (Review from Allrecipes US | Canada)

    by
    28

    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!  -  03 Jul 2008  (Review from Allrecipes US | Canada)

    by
    25

    I have made these crab cakes twice and both times my family and guests have loved them! Thanks for such a great recipe.  -  02 Jan 2006  (Review from Allrecipes US | Canada)

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