{
  "id": "CAT01-R31",
  "slug": "cat01-r31-florida-blue-crab-cakes",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r31-florida-blue-crab-cakes.html",
  "title": "Florida Blue Crab Cakes",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 40,
  "total_time_minutes": 55,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "blue crab",
  "vegetarian": false,
  "allergens": [
    "shellfish",
    "egg",
    "wheat"
  ],
  "ingredients": [
    "1 pound pasteurized lump blue crab meat, picked over for shell",
    "1/3 cup mayonnaise",
    "1 egg",
    "1 teaspoon Dijon mustard",
    "1 teaspoon Old Bay-style seafood seasoning",
    "1 tablespoon fresh lemon juice",
    "2 tablespoons fresh parsley, chopped",
    "1/2 cup saltine cracker crumbs",
    "3 tablespoons vegetable oil",
    "1 lemon, cut into wedges"
  ],
  "directions": [
    "Scrub the lemons under running water before juicing and cutting. Rinse and chop the parsley.",
    "Spread the crab meat on a plate and feel through it with your fingers to remove any bits of shell. Keep it cold.",
    "In a large bowl, whisk the mayonnaise, egg, mustard, seafood seasoning, lemon juice, and parsley. Stir in the cracker crumbs.",
    "Gently fold in the crab meat, keeping the lumps whole. Shape into 8 patties about 3/4 inch thick.",
    "Set the patties on a plate, cover, and refrigerate 30 minutes to firm up (this chill time is included in the cook time).",
    "Heat the oil in a large nonstick skillet over medium heat. Cook the crab cakes 4 to 5 minutes per side until deep golden brown.",
    "Because the cakes contain raw egg, cook until the center reaches 160°F on an instant-read thermometer.",
    "Serve hot with lemon wedges. Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Keep pasteurized crab meat refrigerated at 40°F or below and use it within the date on the container once opened. Because the mixture contains raw egg, cook the cakes until the center reaches 160°F. Scrub lemons under running water before juicing or cutting.",
  "skill_taught": "Binding crab cakes gently and chilling them so they hold together in the pan.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}