• Cooking Time: 15
  • Servings: 6
  • Preparation Time: 20



  • 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.

Categories: Brunch  Lunch  Main Dish  Shellfish  Snack 
© 2006-2017 BakeSpace, Inc. All Rights Reserved