Ruth's Chris Crab Cakes
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Serves/Makes: 12
Ready in: < 30 minutes
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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