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