Pregnancy Friendly Classic Crab Cakes
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Learn more →Ingredients
4 servings
- 1 lb jumbo lump crab meat, picked over for shells
- ⅓ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 large egg, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp hot sauce
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ½ cup plain breadcrumbs
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp canola oil or vegetable oil
For serving
- lemon wedges, for serving (optional)
- tartar sauce or remoulade, for serving (optional)
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
Instructions
- 1
In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce, parsley, salt, and pepper until smooth and combined.
- 2
Add the crab meat and breadcrumbs to the bowl. Using a rubber spatula or your hands, fold gently until just combined — work carefully to keep the large lumps of crab intact as much as possible.
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