Well-known as an American appetizer dish, Ruth’s Chris Crab Cakes are made with lump crab meat and some ingredients such as: crushed crackers, mustard, mayonnaise,… It has a round and flat shape, golden brown color after roasted, topped with a creamy sauce. It’s crunchy outside and moist inside, with a very good smell from parsley herbs and pepper. This is one of the dishes that you cannot miss.
Today I would love to share with you Ruth’s Chris Crab Cake recipe. Which comes in low fat and provides 46kcal per serving. It’s very healthy and delicious. Reading over the recipe, I got some spicy mustard. Please omit this ingredient if you plan to make some for your kids, decrease the amount of ground pepper.
Some people prefer to grill, it’s a good idea to keep the fresh and the sweet of Crab Meat, but this method is a bit tough to those who have never made this before because crab meat is easy to stick on the grill rack and fall apart. Besides that, this method needs pretty much fire care which is not suitable for busy people. So, here is the recipe that takes you no more than 30 minutes, let’s check it out.
How to make Ruth’s Chris Crab Cake?
I always prefer fresh ingredients, but for this dish, I need to get the frozen meat instead of spending the whole day doing the shell-peel job. Crab meat is also binder and easy to fall apart. Abit challenge while blending the meat. A tip to keep crab meat from breaking up, you need to refrigerate them a bit before getting them to cook.
Ingredients
- 1 1/2 pound cooked lump crab meat
- 1/4 cup minced fresh parsley
- 2 eggs
- 70g crackers( 7-8 saltines), finely crushed / bread crumbs also recommended
- 1 cup mayonnaise
- 1/4 cup spicy mustard
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- Remoulade or tartar sauce ( optional )
- 2 green bell peppers, seeded and finely diced (optional )
- 2 red bell peppers, seeded and finely diced (optional )
Instruction Step by Step
Step 1:
First, let your oven preheat for 15 minutes at 375˚F then sort through crab meat carefully, removing any shells and cartilage.
Step 2
In a medium mixing bowl, combine together egg and minced parsley. Then add in crushed crackers, mayonnaise, mustard and ground pepper. ( additional whatever spices you like), constantly stirring until thoroughly blended. Carefully blend in the crab, be gentle, try your best not to fall apart the crab pieces. Let’s cool the crab mixture in the fridge for at least 30 minutes. (For better marinade, refrigerate the mixture with cover for up to 2 days before cooking.)
Step 3
Place a large baking dish or an ovenproof skillet in the oven to heat.
Step 4
When the skillet is hot, drizzle the bottom with the olive oil. Use a medium spoon or right measure cup to scoop crab mixture onto the hot pan. Always encourage any method that is comfortable for you. Just make sure the cake is even-rounded and slightly flat. It will come out even crunchy and well cooked. Keep your oven the same temperature, sear the cakes for approx.10 minutes, the color of the cake will tell you when the time is. Turn off the oven when the color turns golden brown.
Step 5
Place the crab cakes on a serving plate.Again, there is no rule for food decoration. Garnish your cake with anything you love.
Step 6
Serve hot or warm with your favorite condiments.
Ruth’s Chris Crab Cake Nutrition Information
Calories: 262 kcal
Fat: 3g
Carbs: 4g
Protein: 16g
Sudium: 410mg
Fiber: 12g
Conclusion
The ingredients are not too hard to find but in some cases you cannot find lump crab, you can choose shrimp or cooked lobster instead. Canned fish or salmon also are not a bad idea. Do not limit your ingredients by situation, since everyone has their own taste. I hope you love anything food you make on its own. And spread out the recipe with no hesitation.
Crab Cake FAQs
1. What kind of crab meat should I use for my crab cakes?
There are many different types of crab meat available on the market, but for the best flavor and texture, we recommend using jumbo lump or backfin crab meat. Avoid using canned or imitation crabmeat, as they will not give you the same results.
2. How much crab meat should I use?
For every pound of crab meat, you will need 1 egg, 1/4 cup of bread crumbs, and 1 tablespoon of mayonnaise. This ratio will yield about 12-16 medium sized crab cakes.
3. Can I make the crab cakes ahead of time?
Yes, you can make the crab cakes ahead of time and store them in the refrigerator for 24 hours. Be sure to wrap them tightly so they don’t dry out.
4. How do I cook the crab cakes?
There are many different ways to cook crab cakes, but our favorite method is pan frying. To pan fry, heat 1/4 inch of vegetable oil in a skillet over medium heat. Add the crab cakes to the skillet and cook for 4-5 minutes per side, or until golden brown.
5. What should I serve with my crab cakes?
There are many different ways to enjoy crab cakes, but our favorite is to serve them with a simple salad and roasted potatoes. Another popular option is to serve them with remoulade sauce or tartar sauce.
KeyWord: Ruth’s Chris Crab Cakes
Type : Appetizer
Cuisine: American
Preparation: 20 minutes
Cooking: 10 minutes
Total time: 30 minutes
Serving: 12
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