Ruth’s Chris, a popular American steakhouse, offers seafood and other high-quality dishes. The Ruth’s Chris Crab Cake, made with jumbo lump crab meat, spices, and remoulade sauce, is a famous appetizer.
The crab cake is perfectly seared to keep it juicy and crispy. Seafood fans love Ruth’s Chris Steak House’s classic dish.
Best ruth’s chris crab cake
I’m always searching for tasty dishes. I had Ruth’s Chris Steak House’s crab cakes recently. They were so good I had to make them at home. I finally found a recipe that rivals the original after some study and experimentation.
I’ll show you how to make Ruth’s Chris Crab Cakes and answer your concerns about this delicious appetizer in this post.
ruth’s chris crab Ingredients:
- 1 pound jumbo lump crab meat
- 1/2 cup breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green onion
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup unsalted butter
- 1/4 cup olive oil
How To Make ruth’s chris crab
Preheat your oven to 375°F.
In a large bowl, mix together the jumbo lump crab meat, breadcrumbs, mayonnaise, chopped red bell pepper, chopped green onion, Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne pepper. Be sure to mix gently, so as not to break up the crab meat too much.
Using your hands, form the mixture into eight equal-sized patties.
In a large skillet, heat the unsalted butter and olive oil over medium-high heat until the butter is melted and the oil is hot.
Carefully add the crab cakes to the skillet and cook for 2-3 minutes on each side, or until they are golden brown.
Transfer the crab cakes to a baking sheet and bake in the preheated oven for 10-12 minutes, or until they are cooked through.
Serve the crab cakes hot with a side of remoulade sauce.
Ho wTo Serve ruth’s chris crab
To make Ruth’s Chris Crab Cakes taste their best, keep a few things in mind.
Serve crab cakes hot from the oven. This makes them crispy on the outside and moist and soft inside.
Remoulade sauce could accompany crab cakes. This famous French sauce complements crab cakes’ sweetness with a tangy and spicy flavor.
Crab cakes are rich, so serve them with a salad or veggie dish.
Make crab cakes look as good as they taste by plating them nicely. Add color and taste with chopped herbs or a lemon slice.
Variations Of ruth’s chris crab
Try adding some chopped fresh herbs, such as parsley, cilantro, or chives, to the crab cake mixture for an extra burst of flavor.
If you want to add some spice, consider using smoked paprika or chipotle powder instead of cayenne pepper. You can also experiment with different types of mustard, such as whole grain or spicy brown.
Instead of plain breadcrumbs, try using panko breadcrumbs for a crispy and light texture. You can also use crushed saltine crackers or cornmeal for a different flavor and texture.
For a richer and creamier crab cake, try adding some shredded cheese, such as cheddar or Parmesan, to the mixture. This will add an extra layer of flavor and texture to the dish.
Instead of making large crab cakes, you can make mini versions for a fun and festive appetizer. Simply form the mixture into small patties and cook for a shorter amount of time.
ruth’s chris crab cake recipe
Ingredients
- 1 pound jumbo lump crab meat
- 1/2 cup breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green onion
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup unsalted butter
- 1/4 cup olive oil
Instructions
- Preheat your oven to 375°F.
- In a large bowl, mix together the jumbo lump crab meat, breadcrumbs, mayonnaise, chopped red bell pepper, chopped green onion, Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne pepper. Be sure to mix gently, so as not to break up the crab meat too much.
- Using your hands, form the mixture into eight equal-sized patties.
- In a large skillet, heat the unsalted butter and olive oil over medium-high heat until the butter is melted and the oil is hot.
- Carefully add the crab cakes to the skillet and cook for 2-3 minutes on each side, or until they are golden brown.
- Transfer the crab cakes to a baking sheet and bake in the preheated oven for 10-12 minutes, or until they are cooked through.
- Serve the crab cakes hot with a side of remoulade sauce.
