Post by marlaoh on Jan 6, 2004 7:23:14 GMT -6
Ruth's Chris Crab Cakes
Makes twelve crab cakes/six servings.
Ingredients:
Lump crabmeat 2 pounds
Fresh parsley, chopped 1/4 cup
Whole eggs 24 (2 per crab cake)
Cracker meal 5 Tbsp.
Mayonnaise 1 cup
Creole mustard 1/4 cup
Salt 1 Tbsp.
Black pepper 1 tsp.
Olive oil 3 Tbsp.
Red and green bell pepper, diced 36 tsp. (6 tsp. per plate)
Directions:
1. Preheat oven to 400 degrees.
2. Pick the crabmeat and remove any shells. Place picked crabmeat into a mixing bowl.
3. Wash fresh parsley under running water and shake off excess. Place parsley on cutting board and chop with a chef’s knife until it is very fine. Place chopped parsley into a clean towel and squeeze the water out. Measure out 1/4 cup and place in a separate mixing bowl.
4. Carefully crack eggs and add to the mixing bowl with the parsley.
5. Measure out the cracker meal, mayonnaise, Creole mustard, salt and pepper and place into the mixing bowl with eggs and the chopped parsley and mix well with a whip. Add to the crabmeat and carefully mix together trying not to break the crabmeat lumps.
6. Place a clean sheet tray with sides or a large cake pan into the oven to heat.
7. Use a 1/3-cup measure to scoop out the crab cake mix and place on a sheet tray. Repeat until all crab cakes are formed.
8. Carefully remove the hot sheet try from the oven and drizzle 3 Tbsp. olive oil on the sheet try. Place the crab cakes on the tray and place them back into the oven. If your sheet tray is not big enough for all the crab cakes, use two sheet trays.
9. Bake the crab cakes for 5 minutes, until golden brown and hot on the inside.
10. Serve 2 crab cakes per person and garnish with diced red and green bell peppers and your favorite sauce. Serve immediately
Makes twelve crab cakes/six servings.
Ingredients:
Lump crabmeat 2 pounds
Fresh parsley, chopped 1/4 cup
Whole eggs 24 (2 per crab cake)
Cracker meal 5 Tbsp.
Mayonnaise 1 cup
Creole mustard 1/4 cup
Salt 1 Tbsp.
Black pepper 1 tsp.
Olive oil 3 Tbsp.
Red and green bell pepper, diced 36 tsp. (6 tsp. per plate)
Directions:
1. Preheat oven to 400 degrees.
2. Pick the crabmeat and remove any shells. Place picked crabmeat into a mixing bowl.
3. Wash fresh parsley under running water and shake off excess. Place parsley on cutting board and chop with a chef’s knife until it is very fine. Place chopped parsley into a clean towel and squeeze the water out. Measure out 1/4 cup and place in a separate mixing bowl.
4. Carefully crack eggs and add to the mixing bowl with the parsley.
5. Measure out the cracker meal, mayonnaise, Creole mustard, salt and pepper and place into the mixing bowl with eggs and the chopped parsley and mix well with a whip. Add to the crabmeat and carefully mix together trying not to break the crabmeat lumps.
6. Place a clean sheet tray with sides or a large cake pan into the oven to heat.
7. Use a 1/3-cup measure to scoop out the crab cake mix and place on a sheet tray. Repeat until all crab cakes are formed.
8. Carefully remove the hot sheet try from the oven and drizzle 3 Tbsp. olive oil on the sheet try. Place the crab cakes on the tray and place them back into the oven. If your sheet tray is not big enough for all the crab cakes, use two sheet trays.
9. Bake the crab cakes for 5 minutes, until golden brown and hot on the inside.
10. Serve 2 crab cakes per person and garnish with diced red and green bell peppers and your favorite sauce. Serve immediately