Ruth's Chris Steakhouse Crab Cakes

By carvalhohm

Ingredients

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

Details

Servings 6
Adapted from razzledazzlerecipes.com

Preparation

Step 1

Pick through crab meat, removing any shells.

In 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 degrees. Place heavy baking sheet with sides or shallow ovenproof skillet in oven to heat.

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

Arrange 2 crab cakes on 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 better appearance, bake on uppermost oven rack, or bake 10 minutes, turn crab cakes, then bake 2 minutes more.