Crab Cakes

Crab Cake Recipe

Our RunninWild Crab Cakes are sure to impress, and let me tell ya, there's a secret ingredient that kicks 'em up a notch – Buffalo Seasoning! It's the flavor trail that'll have your taste buds tappin' to the country beat.

*For the best texture, use fresh refrigerated lump crab meat.


  • 2 teaspoons Runnin Wild Gourmet Fish Seasoning
  • 1 teaspoon Runnin Wild Buffalo Seasoning
  • 1 large egg
  • ¼ cup mayonnaise
  • 1 tablespoon chopped dried parsley
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1-pound fresh lump crab meat
  • 2/3 cup Saltine cracker crumbs
  • 2 tablespoons melted butter


  1. Stir the Runnin Wild Fish Seasoning, Runnin Wild Buffalo Seasoning, egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, and lemon juice together in a large bowl. Place the crab meat on top, followed by the Saltine cracker crumbs, and gently fold together. Be careful not to break up the crab meat!
  2. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 450 F and grease a baking sheet with nonstick spray.
  4. Using a ½ cup measuring cup, scoop the crab cake mixture into 6 piles on the baking sheet. (Don’t flatten!) Use your hands to compact each pile so there aren’t any lumps falling out. Brush each crab cake with melted butter.
  5. Bake for 12-14 minutes or until lightly browned. Serve warm and enjoy!