Boil the fresh crab legs in a large pot of hot water on medium-high heat for approx. 8 minutes or until fully cooked. Let cool and remove crab meat from the shells.

Combine crab leg meat and lump crab meat in a large bowl with the breadcrumb/saltine mixture. Toss to combine and set aside.

In separate bowl, whisk the egg. Add mayo, Dijon mustard, worcestershire, garlic, cilantro, Old Bay seasoning, baking powder, and salt to the beaten egg. Whisk to combine.

Add the egg mixture to the bowl of crab and slowly fold together, careful not to break up the crab chunks.

Cover with plastic wrap and let cool in fridge for 1 hour.

Take approximately 1/2 cup of the crab mixture and form a ball in your hand. Then gently press into a small cake. Place on a plate and repeat until all of the crab mixture has been used. Sprinkle breadcrumbs on top of the cakes - just enough to have a thin layer (this will help hold the cakes together as they sear).

Preheat oven to 350 degrees F. Bring a cast iron skillet to a medium high heat and add a teaspoon or so of oil or butter, just enough to coat the bottom of the pan. Sear crab cakes in the hot skillet, breadcrumb side down, and cook for 3 minutes. Before turning over, sprinkle some more breadcrumbs on the other side before flipping over. Cook for an additional 3 minutes on the other side. Move skillet to the oven and let cook another 10 minutes to ensure the cakes are warmed through.

Meanwhile, in a bowl combine the Spicy Mayo ingredients. Taste and add additional mayo or mustard, as desired.

Serve crab cakes immediately and garnish with fresh cilantro; serve with spicy mayo mustard OR if you would prefer, homemade tartar sauce, and some fresh lemon wedges.