Indulge in the exquisite taste of Ruth’s Chris Crab Cake Recipe. These delectable crab cakes boast a perfect blend of lump crab meat, breadcrumbs, and a medley of flavorful ingredients.
Pan-seared to a crispy golden brown, they offer a succulent burst of seafood goodness in every bite. Easy to make yet brimming with elegance, this recipe promises a delightful dining experience that will leave your taste buds yearning for more.
Elevate your home-cooked meals with this restaurant-quality dish, perfect for any occasion. Treat yourself and your loved ones to the ultimate seafood delight with Ruth’s Chris Crab Cake Recipe.
Equipment
- Large mixing bowl
- Whisk or fork
- Large skillet or frying pan
- Spatula
- Baking sheet (optional)
Ingredients
- 1 pound fresh lump crab meat, picked free of shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (adjust to taste)
- 1 teaspoon lemon juice
- 1/4 cup finely chopped green onions (scallions)
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- Salt and black pepper to taste
- Unsalted butter or vegetable oil 2 tablespoons (for frying)
Instructions
- In a large mixing bowl, combine the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Mix until well combined.
- Gently fold in the crab meat, green onions, red bell pepper, and celery into the mixture. Be careful not to overmix; you want to keep the crab meat as intact as possible.
- Use salt and black pepper to season the mixture to taste. After seasoning the mixture, cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- After chilling, shape the crab mixture into equal-sized patties, about 3 inches in diameter and 1 inch thick.
- Heat the butter or vegetable oil in a large skillet over medium heat. Cook the crab cakes for 4-5 minutes on each side or until they turn golden brown and crispy.
- Optionally, if you prefer baking, preheat your oven to 375°F (190°C). Place the crab cakes on a lightly greased baking sheet and bake for 15-20 minutes until they are cooked through and crispy on the outside.
Recipe Tips
- Use fresh, high-quality crab meat for the best flavor and texture.
- Be gentle when mixing the crab cake ingredients to avoid breaking up the crab meat too much.
- For added flavor, you can include a pinch of cayenne pepper or hot sauce in the mixture.
- If you prefer a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
Recipe Variations
- For a lighter version, you can pan-sear the crab cakes using cooking spray instead of butter or oil.
- Experiment with different herbs and seasonings to personalize the flavor profile of the crab cakes.
- For an extra crispy exterior, coat the crab cakes in additional breadcrumbs before frying or baking.
What To Serve With Crab Cake
- Lemon Aioli: Prepare a zesty lemon aioli by mixing mayonnaise, lemon juice, minced garlic, and a dash of cayenne pepper. This creamy dip complements the crab cakes beautifully.
- Mango Salsa: Create a refreshing mango salsa with diced mangoes, red bell pepper, red onion, cilantro, lime juice, and a hint of jalapeno for a tropical twist.
- Mixed Greens Salad: Serve the crab cakes atop a bed of mixed greens dressed with a light vinaigrette for a fresh and healthy pairing.
- Garlic Butter Asparagus: Roast asparagus spears in garlic-infused butter until tender-crisp for a delicious and nutritious side dish.
Why You’ll Love This Recipe
- Deliciously Crave-worthy: The combination of succulent crab meat and flavorful ingredients results in an irresistible dish that will leave you wanting more.
- Easy to Prepare: With simple steps and readily available ingredients, you can recreate this restaurant-quality dish in the comfort of your home.
- Perfect for Entertaining: Impress your guests with a gourmet appetizer or main course that looks and tastes like it came straight from a fine dining establishment.
- Versatile Dish: Whether served as an appetizer, main course, or even in a sandwich, these crab cakes are a versatile treat suitable for various occasions.
- Seafood Indulgence: Seafood lovers will appreciate the delicate and exquisite flavors of this crab cake recipe, making it an absolute favorite for anyone who enjoys seafood delights.
Conclusion
Ruth’s Chris Crab Cake recipe is a delightful indulgence that captures the essence of succulent crab meat with a flavorful blend of spices and vegetables. Whether it’s for an elegant dinner party or a casual family gathering, these crab cakes are sure to impress your guests and leave them wanting more.
FAQs
Can I use canned crab meat instead of fresh?
Although fresh crab meat is the preferred option, canned crab meat can be used as a substitute. Ensure you drain it thoroughly before use.
Is it possible to prepare the crab cakes in advance?
Certainly, you can make the crab cakes ahead of time and store them in the refrigerator until you’re ready to cook them. Chilling them in the refrigerator for a few hours can enhance the flavors.
Can I freeze the crab cakes?
Yes, you can freeze the uncooked crab cakes. Lay them flat on a baking sheet and freeze until solid before transferring them to an airtight container or freezer bag. Cook from frozen when ready to serve.
What do I do if the mixture is too wet?
If the crab mixture seems too wet to shape into patties, add a little more breadcrumbs until you achieve the desired consistency.
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Ruth’s Chris Crab Cake Recipe
Equipment
- Large mixing bowl
- Whisk or fork
- Large skillet or frying pan
- Spatula
- Baking sheet (optional)
Ingredients
- 1 pound fresh lump crab meat, picked free of shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (adjust to taste)
- 1 teaspoon lemon juice
- 1/4 cup finely chopped green onions (scallions)
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- Salt and black pepper to taste
- Unsalted butter or vegetable oil 2 tablespoons (for frying)
Instructions
- In a large mixing bowl, combine the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Mix until well combined.
- Gently fold in the crab meat, green onions, red bell pepper, and celery into the mixture. Be careful not to overmix; you want to keep the crab meat as intact as possible.
- Use salt and black pepper to season the mixture to taste. After seasoning the mixture, cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- After chilling, shape the crab mixture into equal-sized patties, about 3 inches in diameter and 1 inch thick.
- Heat the butter or vegetable oil in a large skillet over medium heat. Cook the crab cakes for 4-5 minutes on each side or until they turn golden brown and crispy.
- Optionally, if you prefer baking, preheat your oven to 375°F (190°C). Place the crab cakes on a lightly greased baking sheet and bake for 15-20 minutes until they are cooked through and crispy on the outside.
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