Copycat Ruths Chris Crab Cakes Recipes

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COPYCAT RUTH'S CHRIS CRAB CAKES



Copycat Ruth's Chris Crab Cakes image

Crab meat mixed with creole mustard and creamy mayo makes some absolutely scrumptious cakes. Great appetizer to turn a steak dinner into a surf and turf meal.

Time 20m

Yield 12

Number Of Ingredients 12

1/4 cup minced fresh parsley
2 eggs
5 tablespoons finely crushed cracker crumbs
1 cup mayonnaise
1/4 cup spicy mustard
1 tablespoon salt
1 teaspoon black pepper
1 1/2 pound cooked lump crab meat
3 tablespoons olive oil
remoulade or tartar sauce, optional
2 green bell peppers, seeded and diced, optional
2 red bell peppers, seeded and diced, optional

Steps:

  • Preheat the oven to 400 degrees F. Combine the parsley, eggs, cracker crumbs, mayo, mustard, salt, and pepper in a bowl and mix well. Add the crab to the mixture and mix gently. Drizzle the bottom of a large baking dish or rimmed baking sheet with the olive oil. Form the crab mixture into 1/3 cup size cakes and place in the baking dish. Place the baking dish in the oven and bake at 400 degrees F for 8-10 minutes, or until browned and firm. Remove the crab cakes from the oven and place on a serving platter or individual appetizer plates. Place a tablespoon of remoulade or tartar sauce, if desired, on each. Sprinkle the crab cakes with the diced bell peppers, if desired. Serve immediately.

Nutrition Facts :

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