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Ruth’s Chris Crab Cake Recipe

There’s something about a great crab cake that makes you want to slow down and enjoy every bite!

This one doesn’t skimp on the crab, which is why I always use fresh lump meat and barely mix it to keep those big pieces together.

A little Dijon mustard, Worcestershire sauce, and Old Bay give just enough seasoning without overpowering the crab itself.

I’ve learned that too much binder makes the texture dense, so I use the lightest touch with breadcrumbs and mayo.

If you want that restaurant-style sear, use a cast-iron pan and don’t move them until they’re ready to flip!

How to Make Ruth’s Chris Crab Cakes

ruth's chris crab cake recipe

Ingredients

  • 1 lb. Crab Meat (Lump)
  • 2 Eggs
  • 1/4 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1/2 cup Cracker Crumbs
  • 1/4 cup Parsley (chopped)
  • Salt (to taste)
  • Black Pepper (to taste)

Step-by-Step Instructions

Step 1:

Preheat your oven to 425 degrees Fahrenheit.

Prepare a baking sheet by spraying it with non-stick cooking spray or lightly coating it with canola oil.

Step 2:

In a large bowl, combine the mayonnaise, eggs, cracker crumbs, mustard, chopped parsley, salt, and pepper.

Mix these ingredients thoroughly.

Step 3:

Gently fold the crab meat into the mixture, ensuring the crab stays chunky and does not break apart too much.

Form this mixture into 3-ounce portions for each crab cake.

Step 4:

Carefully place the formed crab cakes onto your prepared baking sheet.

Leave space between each portion to allow even cooking.

Step 5:

Bake the crab cakes in the preheated oven for about 7 minutes on the middle rack, until golden brown and cooked through.

Keep an eye out to avoid overcooking.

Tips and Tricks for Making This Recipe

ruth's chris crab cake on a plate

Optimal Crab Choice:

Always pick fresh lump crab meat because it makes a notable difference in flavor and texture.

Finally, double-check for shells to ensure you only get the best bites.

Mixing Method:

While mixing, be gentle with the crab meat to keep it from breaking.

Maintaining the chunks will enhance the consistency of your crab cakes.

Baking Precision:

Avoid overcrowding your baking sheet to let each crab cake heat evenly.

This provides a beautiful color and texture for every cake.

Watch the Cooking:

Adjust baking time slightly based on your oven to get the perfect doneness.

Check the crab cakes a minute or so early to prevent drying out.

Enhance Flavor:

Consider adding a dash of hot sauce or a squirt of lemon juice to the mix.

These additions can bring a refreshing zing to your crab cakes.

What to Serve with Ruth’s Chris Crab Cake Recipe

Lemon Aioli

A smooth and tangy lemon aioli is a classic that pairs perfectly with your crab cakes.

You can easily make it fresh by combining mayonnaise, lemon juice, garlic, and a touch of salt.

This adds a refreshing zest that enhances the crab’s natural flavors!

Roasted Asparagus

A side of roasted asparagus works beautifully with crab cakes.

Simply toss asparagus spears in olive oil, sprinkle with salt and pepper, and bake until tender.

The earthy flavor of asparagus complements the sweetness of crab cakes.

Spicy Coleslaw

Add some crunch and a bit of heat with spicy coleslaw!

Use your favorite coleslaw mix and kick it up a notch with sriracha or a spicy vinaigrette.

It provides a nice contrast to the richness of the crab cakes.

Quinoa Tabbouleh

This might be new for a crab cake meal, but trust me, it works well!

Chilled tabbouleh made with fresh parsley, mint, tomatoes, and a splash of lemon juice can bring a bright taste to the dish.

The freshness and texture add an unexpected twist.

Watermelon Salad

Get ready to surprise your guests with a watermelon salad!

Crisp watermelon cubes drizzled with a bit of balsamic reduction and a scatter of feta cheese offer a sweet and savory mix.

It’s incredibly refreshing and pairs uniquely with crab cakes.

Variations and Substitutions

Savory Boost

You could add a touch of Old Bay seasoning or Creole spices to create a richer flavor profile with these crab cakes!

Try folding in some finely diced bell peppers or scallions for an added touch of color and flavor in the mix.

Binding Alternatives

If you’re out of cracker crumbs, panko or breadcrumbs work just as well.

For those looking to go gluten-free, you could give almond flour or gluten-free breadcrumbs a try.

Dietary Tweaks

Love that creamy texture but can’t have mayo? Greek yogurt could be your go-to substitute.

Or, try a vegan mayonnaise to keep the creamy factor while catering to dietary needs.

Experimenting with Herbs

I love to mix things up with fresh herbs such as dill or chives instead of parsley.

Each brings a unique flavor twist that keeps the recipe exciting and fresh!

How to Store Leftover Crab Cakes

Airtight Containers

First, use airtight containers to maintain their freshness and prevent any unwanted odors from the fridge affecting their flavor.

Label each container with the date, so you know how long they’ve been stored.

Refrigeration Guidelines

In the refrigerator, make sure you eat those goodies within two to three days for optimal taste.

Crab cakes taste best when consumed shortly after being made, so don’t let them sit in the fridge for too long!

Freezing for Later

If you want to store them longer, freeze your crab cakes on a parchment-lined baking sheet, then transfer them to zip-top bags.

These can be stored in the freezer for up to three months without losing their rich flavor.

Make sure to write the date on the bags.

Common Mistakes to Avoid

Overmixing the Crab Meat

You want to keep that lovely lump crab meat as intact as possible, so handle it gently.

Avoid overmixing when combining the ingredients.

Use a delicate touch to maintain the crab’s texture.

Using Too Much Binder

Adding too much binder, like cracker crumbs or mayonnaise, can overpower the crab flavor.

Use just enough to hold the crab cakes together without making them dense or dry.

Cooking at the Wrong Temperature

Pay attention to cooking temperatures for optimal results!

If the heat is too high, your crab cakes may burn on the outside before cooking through.

Aim for medium-high heat to achieve a crispy exterior with a moist interior.

ruth's chris crab cake recipe

Ruth's Chris Crab Cake Recipe

There’s something about a great crab cake that makes you want to slow down and enjoy every bite!
This one doesn’t skimp on the crab, which is why I always use fresh lump meat and barely mix it to keep those big pieces together.
A little Dijon mustard, Worcestershire sauce, and Old Bay give just enough seasoning without overpowering the crab itself.
I’ve learned that too much binder makes the texture dense, so I use the lightest touch with breadcrumbs and mayo.
If you want that restaurant-style sear, use a cast-iron pan and don’t move them until they’re ready to flip!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Servings 4
Ingredients
  
  • 1 lb. Crab Meat Lump
  • 2 Eggs
  • 1/4 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1/2 cup Cracker Crumbs
  • 1/4 cup Parsley chopped
  • Salt to taste
  • Black Pepper to taste
Instructions
 
  • Preheat your oven to 425 degrees Fahrenheit.
  • Prepare a baking sheet by spraying it with non-stick cooking spray or lightly coating it with canola oil.
  • In a large bowl, combine the mayonnaise, eggs, cracker crumbs, mustard, chopped parsley, salt, and pepper.
  • Mix these ingredients thoroughly.
  • Gently fold the crab meat into the mixture, ensuring the crab stays chunky and does not break apart too much.
  • Form this mixture into 3-ounce portions for each crab cake.
  • Carefully place the formed crab cakes onto your prepared baking sheet.
  • Leave space between each portion to allow even cooking.
  • Bake the crab cakes in the preheated oven for about 7 minutes on the middle rack, until golden brown and cooked through.
  • Keep an eye out to avoid overcooking.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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