Ruth's Chris Steakhouse Crab Cakes


  • 1 lbs lump crab meat
  • 1 egg
  • 2 Tbsp chopped fresh parsley
  • 3 Tbsp cracker meal (5 or 6 saltines, crushed)
  • 1/2 cup mayonnaise
  • 2 Tbsp Creole mustard
  • 1/2 tsp ground black pepper
  • 1 1/2 Tbsp olive oil
  • 1 Tbsp finely diced red bell pepper
  • 1 Tbsp finely diced green bell pepper


Pick through crab meat, removing any shells.

In a medium bowl, whisk together egg and parsley. Add cracker meal, mayonnaise, mustard and pepper; stir until thoroughly blended. Carefully fold in crab, trying not to break up crab pieces. (Mixture may be refrigerated up to 2 days before cooking.)

Preheat oven to 400° F. Place a heavy baking sheet with sides or a shallow ovenproof skillet in the oven to heat.

When pan is hot, drizzle surface with olive oil. Using a 1/4 cup measure, scoop crab mixture onto hot pan and flatten slightly. Bake about 10 minutes, until golden brown and hot on the inside.

Arrange 2 crab cakes on a serving plate; garnish with diced bell peppers.

Serve immediately with your favorite sauce.

NOTE: Baking (rather than the usual pan-frying) makes these soft-textured crab cakes easy to handle, but they are rather pale on top. For a better appearance, bake on the uppermost oven rack, or bake 10 minutes, turn the crab cakes, then bake 2 minutes more.

Makes 12 crab cakes

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