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# Labor Day Picnic: Baked Crab Cakes
- URL: https://www.foodsafetynews.com/2010/09/labor-day-picnic-baked-crab-cakes/
- Published: 2010-09-06T01:59:01.000Z
- Updated: 2010-09-06T01:59:01.000Z
- Author: Mary Rothschild
- Tags: For Foodies, crab, picnic, potluck, recipe, #wp, #wp-post, #Import 2025-11-25 09:53

*Our one year anniversary is quickly approaching here at *Food Safety News*, and despite the fact that we’ve only met in person twice during the last year we’ve held 2 successful virtual picnics–one on Memorial Day and one on the 4th of July. As summer comes to a close, we’re hosting another virtual picnic.*

This Labor Day we’re pleased to introduce our new managing editor, [Mary Rothschild](https://www.foodsafetynews.com/author/mrothschild/), who is bringing one main course–[crab cakes](https://www.foodsafetynews.com/labor-day-picnic-baked-crab-cakes/). We’re thrilled to have Mary join us.

*In addition to Mary’s crab cakes, Suzanne is bringing another main course–[pork chops](https://www.foodsafetynews.com/labor-day-picnic-favorite-pork-chops/). For sides, Michelle is bringing a [roasted beet and goat cheese salad](http://www.foodsafetynews.com/2010/09/labor-day-picnic-roasted-beet-goat-cheese-salad) and Denis is bringing deviled eggs. Helena is bringing a [fruit crumble](https://www.foodsafetynews.com/helenas-apple-peach-crumble/) for dessert. Dan is bringing the [beverage](https://www.foodsafetynews.com/celebrate-labor-day-with-the-best-whiskey-on-earth/), or in his words, “The best whiskey on Earth.”*

*We’re sharing our recipes here, so you can join in our virtual potluck or use them at your next one.*

Have a Safe Labor Day Weekend!

The **Food Safety News** team.

  
**Mary’s Crab Cakes**

We live near the water and all summer long enjoy a bounty of fresh crab, thanks to our family and friends who have boats and crab pots. I used to stand over a hot griddle frying crab cakes until I found this recipe, from EatingWell.com, that calls for baking rather than frying–so much easier! I also think baking–so that the cakes reach an internal temperature of 160 degrees–may be a safer way of preparing this eggy concoction. I use less egg and fewer bread crumbs than the original recipe, so my cakes are quite crabby, just the way I prefer them.

![crab-cakes2-featured.jpg](http://www.foodsafetynews.com/crab-cakes2-featured.jpg)

Ingredients:

– crabmeat picked from two fresh Dungeness crabs (about a pound of crabmeat)

– two whole-wheat bread slices whirled into crumbs in food processor

– two eggs

– 1/4 cup mayonnaise

– two tablespoons grated carrot

– two tablespoons diced celery

– one tablespoon diced onion

– 1/2 teaspoon dry mustard

– few drops of hot sauce or a pinch of cayenne

– salt and pepper to taste.

Prep: Beat eggs in bowl then moosh everything else in until well-mixed. Spoon into 12-cup muffin tin coated with cooking spray, cook for about 20-25 minutes at 450 degrees until golden brown and thoroughly cooked inside. Can also use two tartlet (mini-muffin) pans for bite-sized crab cakes but watch the time because they’ll cook faster. Serve with lemon slices. (Adapted from an EatingWell.com recipe)