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Ruth's Chris Crab Cakes

2 poundslump crabmeat, picked over for shells
1/4 cupfresh parsley, finely chopped, drained
2eggs
5 tablespoonscracker meal
1 cupmayonnaise
1/4 cupCreole mustard
1 tablespoonsalt
1 teaspoonblack pepper
3 tablespoonsolive oil
6 teaspoons per servingchopped red and green bell pepper
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Ruth's Chris Crab Cakes - Equipment List

Whisks
Mixing Bowls

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Ruth's Chris Crab Cakes - Instructions

Preheat oven to 400 F. Place a baking pan or large cake pan in the oven to heat (use two pans or bake in
batches if necessary).

Place the crabmeat in a bowl and set aside. Put the parsley in another bowl and add the eggs, then add
the cracker meal, mayonnaise, Creole mustard, salt and pepper. Mix well. Add to the crabmeat and
carefully mix together being careful not to break the crabmeat lumps. Refrigerate until ready to use.

Using a 1/3-cup measure, scoop out the crab cake mix and form into 12 cakes. Carefully remove the baking
pan from the oven and drizzle with the olive oil. Place the cakes on the prepared pan and return to the
oven. Bake until golden brown, about 5 minutes. Remove from the oven and place 2 crab cakes on each
plate. Garnish with the bell peppers. Serve immediately.

Makes 12 crab cakes.

Ruth's Chris Steak House

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