Baked crab cakes with Skyline chili seasoning and cream cheese tartar sauce

In a bowl combine Old Bay, chili powder, mustard, allspice, cumin and cinnamon with mayo, Worcestershire and an egg.

Add the crab and mix by hand, breaking the pieces down.

Form into golf-ball-size cakes, breaking up large crab pieces.

Brush with butter and bake at 425.

For the sauce, mix the mayonnaise, cream cheese, capers and cornichons; add Dijon mustard and finely chopped parsley, squeeze lemon on top and stir.

Bake until browned and crispy on the bottoms and tops; serve with the sauce for dipping.