When it comes to indulging in culinary delights, one name that consistently stands out is Ruth’s Chris Steak House.
While renowned for their mouthwatering steaks, they have a hidden gem on their menu that seafood lovers can’t resist – the Ruth’s Chris Crab Cake recipe.
In this article, we will unravel the secrets behind this delectable delight and guide you through preparing this exquisite Ruth’s Chris Crab Cake Recipe in the comfort of your own kitchen.
The Origin Of Ruth’s Chris Crab Cake
In the realm of cuisine, Ruth’s Chris Steak House has a long history of quality.
Although not as well-known as their steaks, the crab cake is a secret gem that has been surprising customers for years.
Let’s explore the components and procedures for making this gourmet wonder at home.
Ruth’s Chris Crab Cake Recipe
Recipe Details:
- Preparation Time: Approximately 20 minutes
- Cooking Time: Approximately 10 minutes
- Chilling Time: At least 1 hour
- Course: Appetizer or Main Course (depending on serving size)
- Cuisine: American
- Yield: This recipe yields six crab cakes.
- Calories Per Serving: 350-400 calories.
Ingredients You’ll Need
To create Ruth’s Chris Crab Cake recipe, you’ll require the following ingredients:
For The Crab Cakes:
- 1 pound of jumbo lump crabmeat, carefully picked to remove any shells.
- 2/3 cup of mayonnaise.
- 1 large egg.
- 1 tablespoon of Dijon mustard.
- 1 tablespoon of Worcestershire sauce.
- 1/2 tablespoon of Old Bay seasoning.
- 1/2 cup of crushed saltine crackers.
- 1/4 cup of finely chopped green onions.
- 1/4 cup of finely chopped red bell pepper.
- 1/4 cup of finely chopped yellow bell pepper.
- 1/4 cup of finely chopped fresh parsley.
For The Lemon Butter Sauce:
- 1/2 cup of unsalted butter.
- 1 teaspoon of lemon juice.
- 1/2 teaspoon of chopped fresh parsley.
Instructions
Preparing The Crab Cakes:
- In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Mix them thoroughly.
- Gently fold in the jumbo lump crabmeat, taking care not to break up the crabmeat lumps.
- Add the crushed saltine crackers, green onions, red bell pepper, yellow bell pepper, and fresh parsley to the mixture. Continue folding until all the ingredients are well combined.
- Form the mixture into six equally-sized crab cakes. Place them on a baking sheet and refrigerate for at least an hour. This helps the crab cakes hold their shape while cooking.
Cooking The Crab Cakes:
- Preheat your oven to 450°F (230°C).
- In an oven-safe skillet, heat some oil over medium-high heat. Once the oil is hot, add the crab cakes and cook for about 2 minutes on each side or until they turn golden brown.
- Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes to ensure the crab cakes are heated through.
Preparing The Lemon Butter Sauce:
- In a small saucepan, melt the unsalted butter over low heat.
- Stir in the lemon juice and chopped fresh parsley. Cook for a couple of minutes until the sauce is well blended.
Serving The Crab Cakes
Place the golden-brown crab cakes on a serving platter, drizzle them with the lemon butter sauce, and garnish with additional fresh parsley. Serve hot and watch as your guests savor every delicious bite.
Conclusion
The delicious seafood meal Ruth’s Chris Crab Cake recipe transports the flavors of the ocean right to your plate.
You can reproduce the thrill of Ruth’s Chris Steak House in your home kitchen using this recipe.
So gather your supplies, follow the instructions, and treat yourself to a dish that is sure to wow.
Ruth’s Chris Crab Cake Recipe
Ingredients
For The Crab Cakes:
- 1 pound of jumbo lump crabmeat carefully picked to remove any shells.
- 2/3 cup of mayonnaise.
- 1 large egg.
- 1 tablespoon of Dijon mustard.
- 1 tablespoon of Worcestershire sauce.
- 1/2 tablespoon of Old Bay seasoning.
- 1/2 cup of crushed saltine crackers.
- 1/4 cup of finely chopped green onions.
- 1/4 cup of finely chopped red bell pepper.
- 1/4 cup of finely chopped yellow bell pepper.
- 1/4 cup of finely chopped fresh parsley.
For The Lemon Butter Sauce:
- 1/2 cup of unsalted butter.
- 1 teaspoon of lemon juice.
- 1/2 teaspoon of chopped fresh parsley.
Instructions
Preparing The Crab Cakes:
- In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Mix them thoroughly.
- Gently fold in the jumbo lump crabmeat, taking care not to break up the crabmeat lumps.
- Add the crushed saltine crackers, green onions, red bell pepper, yellow bell pepper, and fresh parsley to the mixture. Continue folding until all the ingredients are well combined.
- Form the mixture into six equally-sized crab cakes. Place them on a baking sheet and refrigerate for at least an hour. This helps the crab cakes hold their shape while cooking.
Cooking The Crab Cakes:
- Preheat your oven to 450°F (230°C).
- In an oven-safe skillet, heat some oil over medium-high heat. Once the oil is hot, add the crab cakes and cook for about 2 minutes on each side or until they turn golden brown.
- Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes to ensure the crab cakes are heated through.
Preparing The Lemon Butter Sauce:
- In a small saucepan, melt the unsalted butter over low heat.
- Stir in the lemon juice and chopped fresh parsley. Cook for a couple of minutes until the sauce is well blended.
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