It's not exactly the same as my recipe, but it's close, and it gets the big stuff correct (though "cover and refrigerate at least an hour" should really suggest a lot longer). Zimmern actually went to the trouble to talk to someone from Baltimore when he developed his recipe. It shows.
"There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery."Preach it, Andrew. Preach it.