Runnin Wild Crab Cakes

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

Ingredients:

Procedure:

  1. Stir the Runnin Wild Seafood 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!

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