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. ARE YOUR A CRAB CAKE LOVER? Recipe: http://bit.ly/2wQQXvZ | Andrew Zimmern

These classic Maryland style crab cakes feature jumbo lump crab meat, lemon, parsley, a little filler to keep them together and a touch of spice from cayenne pepper. FULL RECIPE: https://www.willcookforsmiles.com/crab-cakes/ | Will Cook For Smiles