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Associa Family Cookbook Volume III
1. Whisk eggs, mayonnaise, Worcestershire sauce, Old
Bay seasoning, lemon zest, and black pepper in a
large mixing bowl.
2. Add lump crab meat, cracker crumbs, and parsley
and stir until well combined and moistened. Cover
and refrigerate for 30 minutes.
3. Divide the mixture into about 15 cakes. Using wet
hands, lightly shape each into ½-inch thick patties.
4. Heat butter and oil in a large nonstick pan over
medium heat. Sauté crab cakes in batches for about
4-5 minutes on each side, adding oil and butter as
needed.
Jenniffer's
Crab Cakes
M A K E S 1 5 C R A B C A K E S
2 large eggs
2 Tbsp mayonnaise
1 Tbsp Worcestershire sauce
1½ tsp Old Bay seasoning
1 Tbsp lemon zest
½ tsp black pepper
1 lb lump crab meat, drained, picked over, &
broken up
1 cup buttery round crackers, finely crushed
4 Tbsp fresh parsley, finely chopped
2 Tbsp salted butter
1 Tbsp vegetable oil
J E N N I F F E R H . • A S S O C I A H O M E O F F I C E
ingredients
directions
ENTRÉES
