Recipes

Crab Cakes
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Crab Cakes

Delight friends and family with a Ruth's Chris Steak House classic.

Ingredients

Crab Sauce - Yield (4 oz.)
2 eggs, whole (out of shell)
¾ cup mayonnaise
¼ tablespoons blackening seasoning
2 tablespoons creole mustard
3 teaspoons salt
¼ teaspoon fresh chopped Parsley

Crabmeat Mixture
1 pound jumbo lump crabmeat
2 ½ tablespoons finely crushed crackers (Ritz or similar brand)

Procedure

Place eggs in a mixing bowl and mix well with a wire whip. Place remaining crab sauce ingredients in the mixing bowl and mix well until all ingredients are incorporated. Add the crabmeat mixture to mixing bowl and gently fold to incorporate and then sprinkle the finely crushed crackers over the crabmeat mixture. Try not to break up the crabmeat lumps. Using alarge scoop or your hands, portion crab cakes to be about 3 oz each.

To Cook
  1. Remove a preheated pie tin from a 450°F oven and place canola or similar oil in the tin, spread evenly.
  2. Place crab cakes into the hot, oiled pie tin and place into the 450°F oven. Set timer for five minutes. Cook until internal temperature reaches 150°F and outside is golden brown.
To Plate
  1. When crab cakes are ready, remove from oven and serve with your favorite sauce.
  2. Ruth’s Chris serves them with lemon butter drizzled over the top and garnished with red and green diced peppers and fresh chopped parsley.
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