Cost Breakdown

Critical Success Points

• • Sauté onion and celery until translucent
• • Ensure patty mixture binds (add extra egg if needed)
• • Emulsify aioli slowly while adding oil
• • Cook patties to proper internal temperature

Safety Warnings

• • Handle raw crab meat with clean hands and cook to at least 145°F (63°C) to eliminate bacteria
• • Hot oil can splatter – use a splatter guard or keep face away from the pan
• • Raw egg yolks in aioli pose a risk of salmonella; ensure eggs are fresh and consider using pasteurized eggs