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Ruth's Chris Crab Cakes

2 poundslump crabmeat, picked over for shells
1/4 cupfresh parsley, finely chopped, drained
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

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.

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Ruth's Chris Crab Cakes - Instructions Continued

Makes 12 crab cakes.

Ruth's Chris Steak House

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