French Crab Cakes
1 tablespoon butter
1 small onion, minced
1 strip celery, minced
1/8 teaspoon cayenne pepper
1 pound fresh crabmeat
1 hard-cooked egg, chopped
1 teaspoon Worcestershire sauce
3/4 to 1 cup crushed french fried onions
3 eggs, beaten
3 cups dry bread crumbs
Place 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.
In a skillet, saute 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 fried onions and Worcestershire sauce.
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.