Crab cakes are a delectable seafood dish that can elevate any dining experience. One iconic version of this dish is Ruth’s Chris Crab Cake – a mouthwatering creation that combines the sweetness of crab meat with a delightful blend of seasonings.
If you’re a seafood enthusiast looking to recreate this culinary masterpiece at home, you’re in luck! In this article, we’ll guide you through the process with the necessary equipment, exact ingredients, step-by-step instructions, preparation time, nutrition facts, health benefits, serving and storing ideas, and frequently asked questions.
Table of Contents
How To Prepare Ruth Chris Crab Cake Recipe?
- Mixing bowl
- Large skillet or frying pan
- Cooking spatula
- Baking sheet (if baking instead of frying)
- Food processor (optional for breadcrumbs)
- Measuring cups and spoons
- One pound of lump crab meat, picked over for shells
- 2/3 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped yellow onion
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (e.g., Tabasco)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Old Bay seasoning
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
In a mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, red bell pepper, green bell pepper, and yellow onion. Gently fold the ingredients together.
In a separate bowl, whisk together the egg, Dijon mustard, Worcestershire sauce, hot sauce, salt, black pepper, and Old Bay seasoning.
Pour the wet mixture over the crab mixture and gently fold until well combined. Be careful not to overmix, as you want to maintain the crab’s texture.
Shape the mixture into crab cakes, approximately 3 inches in diameter.
In a large skillet, heat the butter and olive oil over medium-high heat.
Carefully place the crab cakes in the skillet and cook until golden brown and crispy on each side, about 3-4 minutes per side. If preferred, you can also bake the crab cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes until they’re cooked through and golden.
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
Preparation Time: Approximately 30 minutes
Nutritional Information Of Ruth Chris Crab Cake Recipe
Note: Values are approximate and can vary due to natural variations in the ingredients.
Health Benefits of Ruth’s Chris Crab Cake Recipe
Crab meat is an excellent source of high-quality protein, which is essential for muscle growth and repair.
2. Omega-3 Fatty Acids:
Crab meat contains omega-3 fatty acids, which contribute to heart health and brain function.
3. Vitamins and Minerals:
Crab meat provides essential vitamins and minerals, including vitamin B12, selenium, and zinc.
Serving and Storing Ideas
- Serve the crab cakes with a side of mixed greens and a squeeze of lemon for a refreshing contrast.
- Drizzle a homemade remoulade sauce over the crab cakes for an extra layer of flavor.
- Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven to maintain their crispiness.
Should crab cakes be served with a sauce?
Sauces can be served with crab cakes, but you can opt for a healthier version of your favorite sauce if you want to go the healthier route. If you are eating this dish at home, try adding lemon juice or herb butter instead of ketchup or tartar sauce.
What goes with crab cakes as a side?
If you have crab cakes aside, I recommend having steamed glazed carrots as an accompanying vegetable. Steamed glazed carrots are prepared with carrots peeled and cut into quarters.
They are then boiled and strained with lemon juice to remove the skins, boiled again, and seasoned with butter, sugar, salt, and pepper.
Is it better to broil or fry crab cakes?
You can broil or fry your crab cakes in a pan, but since you will have a lot of crab meat, I would recommend frying them because broiling will not allow the crab meat to cook through, so it is not the best way to go.
What kind of crab meat is best for crab cakes?
I would recommend using Dungeness crab meat, the most common crab meat. It has more flavor and is more nutritious than mounds because it uses less filler like bread and meat.
Indulge in the culinary delight of Ruth’s Chris Crab Cakes, right in the comfort of your kitchen. With its rich flavor, crispy texture, and mouthwatering combination of ingredients, this recipe is sure to impress your taste buds and those of your lucky dining companions.
Enjoy the world of savory seafood with this exquisite dish!