Signature Starter Ruth's Recipes
Crab Cakes
Our steakhouse crab cakes, made in your kitchen. Jumbo lump crab folded into a creamy Creole mustard sauce, then baked until golden brown.
- Oven 425°F
- Bake 7 min
- Portions 3 oz each
- Done at 160°F
Crab Cakes Recipe
The Method
Six Steps to Steakhouse Crab Cakes
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Make the Sauce
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.
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Fold In the Crab
Add the crabmeat to the mixing bowl and gently fold to incorporate, trying not to break up the crabmeat lumps.
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Add the Crackers
Sprinkle the finely crushed crackers over the crabmeat mixture and gently fold to incorporate.
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Portion
Using a large scoop or clean hands, portion crab cakes into 3 oz each portions.
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Bake
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 160 degrees F and outside is golden brown. Be careful not to burn the bottoms of the crab cakes.
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Serve
When crab cakes are fully cooked, remove from oven and serve with your favorite sauce.
How We Serve Them
Ruth’s Chris serves them with lemon butter drizzled over the top and garnished with red and green diced peppers and fresh chopped parsley.
Thanksgiving, Thursday, November 26
Leave the holiday cooking to us.
Join us for a three-course Thanksgiving dinner, $52 per person and $21 for kids 12 and under, served 11:30 AM to 9 PM at all 11 locations. Our full steak menu is available too.