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.