Ruth’s Chris Recipe - Crab Cakes - Divine Lump Crab Variation
Ruth’s Chris recipe for crab cakes is an all time favorite of mine. A new Ruth’s Chris restaurant recently opened for business in my neighborhood, which prompted me to share my variation with you! The recipe is simply divine!
The restaurant has been in business for more than 40 years. Ruth Fertel is the founder of Ruth’s Chris Steakhouse restaurant. She purchased the Chris Steakhouse in New Orleans in 1965 and was forced to move to a new location on Broad street when a fire destroyed the original building. In 1976 she allowed franchises to be opened to friends and associates. In 1985, Ruth was named “The first lady of American restaurants” by her peers. In 1999, Madison Dearborn (a private investment firm) acquired Ruth’s Chris Steakhouse. Ruth Fertel passed away in 2005, after a long battle with cancer. In September 2005, in the wake of hurricane Katrina, the home office was moved to Orlando, Florida. Today (in 2009) restaurants are located in 35 states and 14 locations can be found internationally.
Ruth’s Chris recipe variation — Lump Crab Cakes
1 large egg, beaten
1/4 cup mayonnaise
1 Tbls. worcestershire sauce
1 teaspoon ground mustard
1 Tbls. lemon juice
salt (to taste)
1/4 cup chopped fresh parsley (optional)
1 teaspoon Old Bay seasoning
1/2 cup fresh bread crumbs, divided
1 pound lump crab meat, picked over for shells
2 Tbls. peanut oil for frying
In a large bowl, mix the egg, mayonnaise, salt, worcestershire sauce, parsley, mustard, lemon juice, 1/4 cup bread crumbs and the Old Bay seasoning until well blended. Gently fold in the crab meat.
Using a half cup measure to scoop up the crab mixture; gently mold into 6 cakes. Shake the remaining bread crumbs on a plate and dip the crab cakes into the crumbs to lightly cover them.
Heat the peanut oil in a skillet over medium heat and fry the cakes on each side for 2 to 3 minutes, until golden brown and cooked thoroughly.
Author: Pam Myers
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By Pam Myers
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