To make Andrew Zimmern's recipe for Baltimore-style jumbo lump crab cakes, gently mix jumbo lump crab meat with mayonnaise, eggs, Dijon mustard, Worcestershire sauce and saltine crackers. Form the mixture into cakes and fry it in canola oil.
To start, whisk 1/2 cup of mayonnaise together with 1 large beaten egg, 1 tablespoon of Dijon mustard, 1/2 teaspoon of hot sauce and 1 tablespoon of Worcestershire sauce. Stop whisking when the sauce is smooth and fully incorporated.
Pick over 1 pound of jumbo lump crab meat for any small pieces of shells, then place the crab meat in a separate medium-sized bowl along with 20 finely crushed saltine crackers. Lightly toss the crab meat with the cracker crumbs before gently folding in the mayonnaise mixture. Be careful to avoid breaking the lumps of crab meat into shreds. Cover the bowl and set in the refrigerator to rest for at least one hour.
Remove the crab cake mixture from the refrigerator. Scoop out 8 even mounds of the mixture, roughly about 1/3 cup each. Lightly pack each mound into a patty about 1 1/2 inches thick. Add 1/4 cup of canola oil to a large skillet and heat the oil until it begins to shimmer.
Carefully place the crab cake mounds into the hot oil and fry over medium-high heat until they appear deep golden brown on each side and are heated throughout, roughly three minutes per side. Serve hot with fresh lemon wedges.