image description August 14, 2017

Andrew Zimmern Cooks: Crab Cakes


Ingredient List Print Recipe

  • 1 large egg, beaten
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for serving
Andrew Zimmern Cooks: Crab Cakes

Baltimore-style Country Club Crab Cakes

By Andrew Zimmern

This is my favorite crab cake recipe. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. 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. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you’re missing out.



In a small bowl, beat the egg. Add mayonnaise, mustard, Worcestershire sauce and hot sauce, whisk until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1  1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

MAKE AHEAD The crab cakes can be prepared through Step 2 and refrigerated overnight.

Like this recipe? You may also enjoy:

Hot Crab & Artichoke Dip
Indian-Inspired Crab Rangoon
Crab Rolls with Thai Chile Sauce



recipe image
Recipe Name
Crab Cakes

Published On
Total Time
Average Rating
3.51star1star1star1stargray Based on 27 Review(s)



Powered by Facebook Comments