When the occasion calls for a special menu, bring a little bit of Ruth’s Chris to your family table. We are sharing the recipes of four of the best-loved items from our menu.
Having a cocktail party or inviting friends over for dinner? Treat your guests to our famous Barbecued Shrimp or Crab Cakes.
Create a holiday side your family will request year after year with the classic Ruth’s Chris Sweet Potato Casserole.
Finish off your home-cooked meal on a sweet note with a timeless dessert like the fan-favorite Bread Pudding. We recommend serving it warm with vanilla ice cream!
Enjoy Ruth’s Chris Recipes at Home
We hope the following recipes bring the same enjoyment to you and your loved ones as they have done for Ruth’s Chris guests for over 50 years.
Click the items below to expand each recipe.
INGREDIENTS: (Serves 12 hearty portions)
- 2 – 8oz loaves French bread, cut into 1/2-inch cubes, toasted
- 1 quart milk (may use 2 percent)
- 1 quart half-and-half
- 12 eggs, beaten (may use egg substitute)
- 2 1/2 cups sugar
- 1 cup light brown sugar
- 2 sticks sweet butter (may use less)
- 1 cup raisins
- 1 apple, peeled, cored and cut into 1/2-inch dice
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- pinch salt
- 2 tablespoons vanilla extract
- 2 tablespoons bourbon
- Preheat oven to 375 degrees.
- Combine sugars and divide in half.
- Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.
- In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.
- Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to center.
- Stir in a few raisins from the bottom and sprinkle a few on top.
- Pour into buttered baking dish (10x13x3-inches) and bake at 375 degrees for 45 minutes.
- Serve warm with vanilla ice cream.
- 20 Each 16/20 Shrimp (peeled and deveined)
- 1 oz vol Canola Oil
- 1 TBL + 5 tsp Green Onions, chopped
- 2 oz volume Dry White Wine
- 1 tsp Fresh Chopped Garlic
- 4 TBL Worcestershire Sauce
- 1 tsp Tabasco Sauce
- ½ tsp Cayenne Pepper
- ½ tsp Paprika
- 8 oz weight Butter, salted
- Wash shrimp under water and then peel the shells and discard. Deveined the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done, place on a sheet tray and place in the refrigerator.
- Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done, you may have to do these in batches if you do not have large skillet. Remove shrimp and set aside.
- Add green onions and cook for 1 minute.
- Add white wine and reduce the volume by half. (Any good dry white wine will work)
- When the wine is reduced by half; measure and add the chopped garlic, Worcestershire, Tabasco, Cayenne Pepper and Paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.
- Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
- Continue to add butter until it all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat the shrimp.
1. Place 5 shrimp on small serving plates with a deep edge and ladle barbecued butter over the top over the shrimp. Repeat with the other shrimp and sprinkle each plate with 1 tsp of chopped green onions, serve right away.
NOTE: For chopped garlic peel fresh garlic cloves and rough chop with a chef knife. For green onions, wash green onions under water shake off and cut with a chef knife into 1/16” cuts, using the green part only.
- (4oz) 2 Each Eggs, Whole (Out of Shell)
- 3/4 Cup Mayonnaise
- 1/4 Tablespoon Blackening Seasoning
- 2 Tablespoons Creole or Dijon Mustard
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Fresh Chopped Parsley
- 1 lb. Jumbo Lump Crabmeat (fresh or canned)
- 1 cup Finely Crushed Crackers (Ritz or similar brand)
- Place eggs in a mixing bowl and mix well with a wire whip. Place remaining crab sauce ingredients in the mixing bowl and mix well until all ingredients are incorporated. Add the crabmeat to the mixing bowl and gently fold to incorporate, trying not to break up the crabmeat lumps. Sprinkle the finely crushed crackers over the crabmeat mixture and gently fold to incorporate. Using a large scoop or clean hands, portion crab cakes into 3 oz each portions.
- Preheat oven to 425 degrees F. Evenly spread canola oil or cooking spray on a baking sheet.
- Place portioned crab cakes on the oiled baking sheet and place into the 425 degree F oven on the middle rack. Set the oven timer for seven minutes. Cook until internal temperature reaches 150 degrees F and outside is golden brown. Be careful not to burn the bottoms of the crab cakes.
- When crab cakes are fully cooked, remove from oven and serve with your favorite sauce
- Ruth’s Chris serves them with lemon butter drizzled over the top and garnished with red and green diced peppers and fresh chopped parsley.
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped nuts (pecans preferred)
- 1/3 stick butter, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Sweet Potato Mixture
- 3 cups mashed sweet potatoes
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, well beaten
- 1/2 cup (1 stick) butter, melted
- Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
- Pour mixture into buttered baking dish.
- Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.)
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy.