Ruth's Chris Crab Cake Recipe
Indulge in the exquisite flavors of Ruth's Chris Crab Cake Recipe, featuring succulent crab meat and a perfect blend of seasonings. A delectable treat that will leave your taste buds craving for more.
Servings 4
Calories 200kcal
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.