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, who is bringing one main course–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. For sides, Michelle is bringing a roasted beet and goat cheese salad and Denis is bringing deviled eggs.  Helena is bringing a fruit crumble for dessert.  Dan is bringing the beverage, 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.


– 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)