Delicious Ruth Chris Crab Cake Recipe You’ll Love

Are you ready to indulge in a mouthwatering seafood delight? This delicious crab cake recipe inspired by Ruth Chris brings a burst of flavor reminiscent of coastal cuisine right to your kitchen. Perfectly crispy on the outside and tender on the inside, these crab cakes make for an excellent appetizer or a main dish to impress your family and friends. Let’s dive into the details of this scrumptious recipe!

Delicious Ruth Chris Crab Cake Recipe

Gather your ingredients and get ready to start cooking. These crab cakes are not only easy to make but also packed with flavor. Here’s what you’ll need:

Ingredients

1 lb lump crab meat, picked over for shells
1/4 cup mayonnaise
1 egg, beaten
1/4 cup breadcrumbs (plus more for coating)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
2 green onions, chopped
Salt and pepper to taste
Oil for frying

Instructions

In a large mixing bowl, gently combine the lump crab meat, mayonnaise, beaten egg, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, salt, and pepper. Be careful not to break up the crab meat too much; you want to keep those lovely lumps!
Once mixed, form the mixture into patties. You can make them as big or as small as you like, but about 3 inches in diameter works well.
Coat the crab cakes lightly in additional breadcrumbs for an extra-crispy exterior.
Heat oil in a skillet over medium heat. Once hot, add the crab cakes—be sure not to overcrowd the pan.
Cook for about 4-5 minutes on each side, or until golden brown and cooked through. You might need to adjust the heat to prevent burning.
Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.

These crab cakes are best served hot and pair wonderfully with a squeeze of fresh lemon or a tangy remoulade sauce. Enjoy this delightful dish at your next gathering or simply treat yourself to a satisfying meal at home. Happy cooking!