Prep
15 Minutes
Total
30 Minutes
Yield
3 Servings
Ingredients
Crab Cake
1/8 Cup
Mayonnaise
1 Ea
Large Egg, beaten
1 Tsp
Dijon Mustard
1 Tsp
Worcestershire Sauce
1/3 Tsp
Sambal Chili Paste
6 Oz
Heron Point Special Crab Meat
8 Ea
Saltine Crackers, smashed
1/4 Tsp
Salt
1/8 Tsp
Black Pepper
3/4 Tbsp
Chives, chopped
1/4 Tsp
Old Bay Seasoning
1/4 Tsp
Lemon Juice
4 1/2 Tsp
Canola Oil
Tartar Sauce
2 Tsp
Shallot, minced
1/3 Cup
Mayonnaise
1/3 Tsp
Dijon Mustard
1/3 Tsp
Lemon Juice
2 Tbsp
Parsley, leaves removed & chopped
1/2 Tsp
Capers, chopped
2 Ea
Cornichons, chopped
Pinch
Salt
Pinch
Pepper
To Serve
Lemon wedge
Black Pepper
Instructions
Crab Cake
- In a medium sized bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and sambal until smooth
- Add the crab meat and crushed saltines to the bowl and gently fold together
- Chill in refrigerator for at least 1 hour
- Preheat oven to 350°F
- Add the salt, pepper, chives, old bay, lemon juice and separate into 8 patties, about 1/3C each
- Heat a large skillet over medium heat
- Add the oil and sear the crab cakes until golden brown, about 2 minutes per side
- Place in the oven and bake for 5-10 minutes or until the internal temperature is 165°F
Tartar Sauce
- Combine all ingredients together, serve immediately or keep refrigerated for up to 1 week
Crab Cake – 6 oz
Ingredients
Crab Cake
1/8 Cup
Mayonnaise
1 Ea
Large Egg, beaten
1 Tsp
Dijon Mustard
1 Tsp
Worcestershire Sauce
1/3 Tsp
Sambal Chili Paste
6 Oz
Heron Point Special Crab Meat
8 Ea
Saltine Crackers, smashed
1/4 Tsp
Salt
1/8 Tsp
Black Pepper
3/4 Tbsp
Chives, chopped
1/4 Tsp
Old Bay Seasoning
1/4 Tsp
Lemon Juice
4 1/2 Tsp
Canola Oil
Tartar Sauce
2 Tsp
Shallot, minced
1/3 Cup
Mayonnaise
1/3 Tsp
Dijon Mustard
1/3 Tsp
Lemon Juice
2 Tbsp
Parsley, leaves removed & chopped
1/2 Tsp
Capers, chopped
2 Ea
Cornichons, chopped
Pinch
Salt
Pinch
Pepper
To Serve
Lemon wedge
Black Pepper
Instructions
Crab Cake
- In a medium sized bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and sambal until smooth
- Add the crab meat and crushed saltines to the bowl and gently fold together
- Chill in refrigerator for at least 1 hour
- Preheat oven to 350°F
- Add the salt, pepper, chives, old bay, lemon juice and separate into 8 patties, about 1/3C each
- Heat a large skillet over medium heat
- Add the oil and sear the crab cakes until golden brown, about 2 minutes per side
- Place in the oven and bake for 5-10 minutes or until the internal temperature is 165°F
Tartar Sauce
- Combine all ingredients together, serve immediately or keep refrigerated for up to 1 week
