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Florida Blue Crab Cakes

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 40 min Total 55 min Method: STOVETOP Main: blue crab

These crab cakes use pasteurized lump blue crab meat with just enough binder to hold the sweet chunks together. A short chill keeps them firm while they brown. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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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.

Allergens: shellfish, egg, wheat

Equipment

  • large mixing bowl
  • large nonstick skillet
  • spatula
  • plate or tray
  • plastic wrap
  • instant-read thermometer

Ingredients (for 4 servings)

  • 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

  1. 1. Scrub the lemons under running water before juicing and cutting. Rinse and chop the parsley.

  2. 2. Spread the crab meat on a plate and feel through it with your fingers to remove any bits of shell. Keep it cold.

  3. 3. In a large bowl, whisk the mayonnaise, egg, mustard, seafood seasoning, lemon juice, and parsley. Stir in the cracker crumbs.

  4. 4. Gently fold in the crab meat, keeping the lumps whole. Shape into 8 patties about 3/4 inch thick.

  5. 5. Set the patties on a plate, cover, and refrigerate 30 minutes to firm up (this chill time is included in the cook time).

  6. 6. 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.

  7. 7. Because the cakes contain raw egg, cook until the center reaches 160°F on an instant-read thermometer.

  8. 8. Serve hot with lemon wedges. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Binding crab cakes gently and chilling them so they hold together in the pan.

Affordable substitution

Use pasteurized claw crab meat, which costs less than lump, or shelf-stable canned crab meat, drained.

Optional variation

Add 2 tablespoons of finely diced red bell pepper to the mixture for color.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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