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Crab meat mixed with creole mustard and creamy mayo makes some absolutely scrumptious cakes. Great appetizer to turn a steak dinner into a surf and turf meal.
serves/makes:
ready in:
under 30 minutes
2 reviews
ingredients
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
directions
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 tips
Use high-quality lump crab meat for the best flavor and texture.
Gently fold the crab meat into the mixture to avoid breaking up the lumps.
Avoid overworking the mixture to keep the crab cakes tender.
Use a measuring cup or ice cream scoop to form uniformly sized cakes.
Let the crab cakes rest for a few minutes after baking for easier handling.
Serve with lemon wedges and your choice of sauce for added flavor.
Experiment with different types of bell peppers for a variety of colors and flavors.
Enjoy these crab cakes as an appetizer or pair them with a salad for a light meal.
For a richer flavor, consider adding a small amount of finely chopped shallots or green onions to the mixture.
Remember, the key to great crab cakes is the crab itself, so let its flavor shine through.
common recipe questions
I can't find lump crab, what can I substitute?
You can use imitation crab, cooked salad shrimp (or chopped shrimp if using larger ones), or cooked lobster. You could also use cooked or canned fish (like salmon).
What kind of cracker crumbs should I use?
You can use packaged cracker meal, finely crushed saltines, matzo meal, or even panko bread crumbs would work fine in this recipe.
Can I use canned crab meat instead of fresh lump crab meat?
Yes, you can use canned crab meat, but make sure it's well-drained and picked through for any shells. Fresh lump crab meat, however, offers a better texture and flavor.
Can I pan-fry these crab cakes instead of baking them?
Yes, you can pan-fry the crab cakes in a skillet with oil over medium heat until they are golden brown on both sides.
How do I prevent the crab cakes from falling apart?
Make sure the mixture is not too wet and handle the cakes gently. Chilling the mixture before forming the cakes can also help them hold together better.
Can I make these crab cakes ahead of time?
Yes, you can form the crab cakes and refrigerate them for a few hours before baking. This can also help them hold their shape better.
How long can I store the cooked crab cakes?
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or in a skillet.
Can I add other seasonings to the crab cake mixture?
Yes, feel free to add seasonings like Old Bay, cayenne pepper, or lemon zest for additional flavor.
nutrition data
261 calories, 21 grams fat, 4 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
more recipes like ruth's chris crab cakes
CRAB CROSTINI
LOW FAT CRAB CAKES
MARYLAND-STYLE CRAB CAKES
CRAB CAKES WITH REMOULADE SAUCE
COMMANDER'S PALACE JUMBO LUMP CRABCAKES
IMITATION CRABMEAT RANGOON
reviews & comments
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lacocina REVIEW:
March 19, 2022I cut the recipe in half. Turned out delicious. Havn't had the real ones at Ruth's Chris (who can afford that???) but these are delicious.
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2lionsrus REVIEW:
November 26, 2016Awesome stuff
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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