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RUTH'S CHRIS CRAB CAKES




Source of Recipe


Newspaper


List of Ingredients




1 lb. lump crab meat
1 egg
2 T. chopped fresh parsley
3 T. cracker meal (5 or 6 saltines, crushed)
1/2 C. mayonnaise
2 T. Creole mustard
1/2 t. ground black pepper
1 1/2 T. olive oil
1 T. finely diced red bell pepper
1 T. finely diced green bell pepper

Recipe



Pick through crab meat; remove any shells. In a 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°F. Place a heavy baking sheet with sides or a shallow ovenproof skillet in the oven to heat.
When pan is hot, drizzle surface with olive oil. Using a 1/4 cup measure, scoop crab mixture onto hot pan and flatten slightly. Bake about 10 minutes, until golden brown and hot on the inside. Arrange 2 crab cakes on a serving plate; garnish with diced bell peppers. Serve right away with your favorite sauce.

Yield: 12 crab cakes.