Cost Breakdown

Critical Success Points

• • Drain the crab meat thoroughly to avoid a soggy patty.
• • Handle the mixture gently; over‑mixing will break up the crab lumps.
• • Add enough binder (egg, mayo, crackers) so the patties hold together.
• • Bake at high heat then finish under the broiler for a golden crust.

Safety Warnings

• • Handle raw crab meat with clean hands and utensils; avoid cross‑contamination.
• • Cook the patties to an internal temperature of 145°F (63°C) for safe consumption.
• • Use oven mitts when handling the hot baking pan and when broiling.