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Ruth's Chris Steak House Crab Cakes Recipe
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Ruth's Chris Steak House Crab Cakes Recipe

Make this Straight-From-the-Restaurant Ruth's Chris Steak House Crab Cakes Recipe at home and your Crab Cakes will taste just like Ruth's Chris Steak House.
Prep Time25 minutes
Active Time10 minutes
Total Time35 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Cajun and Creole, Southern
Keyword: Crab, Crab Cakes
Yield: 8 Crab Cakes

Ingredients

  • Ruth's Chris Steak House Remoulade Sauce (See Box Below for a Link to our Recipe)
  • 2 Eggs
  • 3/4 cup Mayonnaise
  • 1/4 tablespoon Blackening Seasoning store bought or homemade, of choice
  • 2 tablespoons Creole or Dijon Mustard
  • 1/4 teaspoon Salt
  • 1/4 teaspoon freshly chopped Parsley
  • 1 pound Jumbo Lump Crab Meat fresh or canned, picked over for shells
  • 1 cup finely crushed Crackers
  • Oil or Cooking Spray to coat cooking sheet
  • Lemon Butter to serve
  • 2 tablespoons chopped Red and Green Bell Peppers to serve
  • Freshly chopped Parsley to serve
  • Lemon Wedges to serve

Instructions

  • Prepare Ruth's Chris Steak House Remoulade Sauce according to the recipe linked to in the Box below.
  • Preheat oven to 425°F.
  • Place eggs in a medium mixing bowl. Mix well with a wire whip.
  • Place mayonnaise, blackening seasoning, mustard, salt and parsley in the mixing bowl. Mix well.
  • Add the crab meat to the mixing bowl. With your hands or a large spoon, gently fold to incorporate, trying not to break up the crab meat lumps.
  • Sprinkle finely crushed crackers over crab meat mixture. Gently fold to incorporate. Using a large scoop or hands, portion crab cakes into 3 ounce each portions.
  • Evenly spread canola oil or cooking spray on a baking sheet.
  • Place portioned crab cakes on the oiled baking sheet.
  • Place into preheated oven on the middle rack.
  • Cook until internal temperature reaches 150°F and outside is golden brown, about 7 minutes. Be careful not to burn the bottoms of the crab cakes.
  • When crab cakes are fully cooked, remove from oven.
  • Place on a serving platter or individual serving plates.
  • Drizzle with lemon butter, enough to pool around the bottoms.
  • Sprinkle with bell pepper cubes and parley.
  • Serve with lemon wedges and Ruth's Chris Steak House Remoulade Sauce on the side for dipping.

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