These classic crab cakes are everything you want in a seafood favorite—crispy on the outside, tender and flavorful inside. Made with sweet, premium Heron Point crab meat and just enough seasoning to let the freshness shine, each bite is rich, buttery, and perfectly balanced. A touch of Old Bay, Dijon, and lemon brings out the natural sweetness of the crab. Served with a bright, homemade tartar sauce, this recipe is a timeless coastal staple that never disappoints.

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