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!
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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