If you are looking for an irresistible seafood dish, Ruth Chris Crab Cake Recipe is the way to go. This delicacy is perfect for any occasion, from a romantic dinner for two to a family gathering. It’s easy to make, and the best part is that it tastes like heaven. So, let’s get cooking!
Ingredients
- 1 pound of lump crab meat
- 1/3 cup of breadcrumbs
- 1/4 cup of mayonnaise
- 1/4 cup of chopped green onions
- 1 egg
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of lemon juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of unsalted butter
Instructions
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, green onions, egg, Dijon mustard, Worcestershire sauce, lemon juice, salt, and cayenne pepper. Mix well.
- Form the mixture into 8 crab cakes of equal size.
- Place the crab cakes on a baking sheet and refrigerate for at least an hour to set.
- Preheat the oven to 375 degrees F.
- Melt the butter in a large oven-proof skillet over medium-high heat.
- Add the crab cakes to the skillet and cook until golden brown on both sides, about 2-3 minutes per side.
- Transfer the skillet to the oven and bake for 8-10 minutes, until the crab cakes are cooked through.
- Remove from oven and let the crab cakes cool for a minute.
- Serve hot with your favorite sauce and enjoy!
Nutritional Information
Each crab cake has approximately:
- Calories: 255
- Protein: 18g
- Fat: 17g
- Carbohydrates: 7g
- Fiber: 1g
Cooking Time
The total cooking time for Ruth Chris Crab Cake Recipe is approximately 1 hour and 20 minutes, including preparation and baking time.
Equipment
- Large mixing bowl
- Baking sheet
- Oven-proof skillet
Serving Suggestions
Ruth Chris Crab Cake Recipe is best served hot with your favorite dipping sauce. You can also serve it with a side salad or roasted vegetables for a complete meal.
Variations
You can use different types of crab meat, such as claw or backfin, depending on your preference. You can also add different herbs and spices to the mixture, such as parsley, thyme, or Old Bay seasoning.
Substitutions
If you don’t have breadcrumbs, you can use crushed crackers or panko instead. If you don’t have green onions, you can use regular onions or chives.
Storage
You can store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven or toaster oven at 350 degrees F for 5-7 minutes.
Tips
- Make sure to use fresh crab meat for the best flavor.
- Refrigerate the crab cakes for at least an hour before cooking to help them hold their shape.
- Don’t overcrowd the skillet when cooking the crab cakes to ensure they cook evenly.
- Use a spatula to gently flip the crab cakes to avoid breaking them apart.
Notes
This recipe makes 8 crab cakes of equal size. You can adjust the recipe accordingly if you want to make more or fewer crab cakes.
Frequently Asked Questions
Can I freeze leftover crab cakes?
Yes, you can freeze leftover crab cakes in an airtight container or freezer bag for up to 3 months. To reheat, simply bake them in the oven at 350 degrees F for 10-12 minutes.
Can I use imitation crab meat?
While you can use imitation crab meat, it won’t have the same flavor and texture as fresh crab meat.
What dipping sauce goes well with crab cakes?
You can use tartar sauce, remoulade sauce, or cocktail sauce as a dipping sauce for crab cakes.
Ruth Chris Crab Cake Recipe is a must-try dish for any seafood lover. It’s easy to make, and the combination of flavors is simply amazing. Whether you are making it for a special occasion or a weeknight dinner, this recipe is sure to impress. So, go ahead and give it a try. You won’t be disappointed!