This is my favorite crab cake recipe. It’s a true Baltimore-style country club crab cake, without filler ingredients. I make these in double batches and put the leftovers in the fridge... And if you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, you’re missing out! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-crab-cakes/ | Andrew Zimmern

Baltimore-Style Crab Cakes Feeling crabby. 🦀 Justin Chapple made these easy Baltimore-style crab cakes using a recipe from Chef Andrew Zimmern. Perfect for Memorial Day Weekend, this summer-y recipe is packed with crab flavor because there’s very little filler. Everyday Pan: https://bit.ly/3RNkxJU Ingredients: 1/4 cup mayonnaise 1 egg, beaten 1 1/2 tsp. Dijon mustard 1 1/2 tsp. Worcestershire sauce 1/4 tsp. hot sauce 1/2 lbs jumbo lump crabmeat, picked over 10 saltine or butter crackers, finely