Crab Cake - 16 oz

Prep

20 Minutes

Total

35 Minutes

Yield

8 Servings

Ingredients

Crab Cake

  • 1/2 Cup Mayonnaise
  • 1 Ea Large Egg, beaten
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Worcestershire Sauce
  • 1 Tsp Sambal Chili Paste
  • 16 Oz Heron Point Crab Meat
  • 20 Ea Saltine Crackers, smashed
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 2 Tbsp Chives, chopped
  • 1 Tsp Old Bay Seasoning
  • 1 Tsp Lemon Juice
  • 1/4 Cup Canola Oil

Tartar Sauce

  • 2 Tbsp Shallot, minced
  • 1 Cup Mayonnaise
  • 1 Tsp Dijon Mustard
  • 1 Tsp Lemon Juice
  • 1/2 Cup Parsley, leaves removed & chopped
  • 1/2 Tbsp Capers, chopped
  • 5 Ea Cornichons, chopped
  • Pinch Salt
  • Pinch Pepper

To Serve

  • Lemon wedge
  • Black Pepper

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

Crab Cake

  1. In a medium sized bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and sambal until smooth
  2. Add the crab meat and crushed saltines to the bowl and gently fold together
  3. Chill in refrigerator for at least 1 hour
  4. Preheat oven to 350°F
  5. Add the salt, pepper, chives, old bay, lemon juice and separate into 8 patties, about 1/3C each
  6. Heat a large skillet over medium heat
  7. Add the oil and sear the crab cakes until golden brown, about 2 minutes per side
  8. Place in the oven and bake for 5-10 minutes or until the internal temperature is 165°F

Tartar Sauce

  1. Combine all ingredients together, serve immediately or keep refrigerated for up to 1 week