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Crab Cakes- Ruth’s Chris Recipe

September 24th, 2008 · 10 Comments

Crab Cake Video Chef George Panayiotuo
Ruth’s Chris, Mobile Alabama

Gotta love crab cakes especially when they are prepared by Ruth’s Chris Chef George Panayiotuo. Below is the breakdown of his recipe.

Ingredients

  • 1 LB. LUMP CRABMEAT (DARK LEG MEAT MAY BE USED
  • 2 ½ CUPS SOFT BREAD CRUMBS
  • 1 EGG, BEATEN
  • ¾ CUP MAYONNAISE
  • 1/3 CUP EACH: CHOPPED CELERY, GREEN BELL PEPPER, GREEN ONION
  • 1 TABLESPOON SEAFOOD SEASONING (OLD BAY PREFERRED)
  • 1 TABLESPOON MINCED FRESH PARSLEY
  • 1 TABLESPOON LEMON JUICE
  • 1 TEASPOON WORCESTERSHIRE SAUCE
  • 2 TEASPOON YELLOW MUSTARD
  • ¼ TEASPOON BLACK PEPPER
  • DASH OF HOT PEPPER SAUCE

Directions

  1. COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
  2. SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
  3. BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR 3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
  4. SERVE WITH LEMON SLICES, SLAW AND REMOULADE OR TARTER SAUCE.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
Crab Cake Recipes

The Crab Lover’s Book: Recipes & More
by Mary Ethelyn Orso

Tags: Crab Cake Recipes

10 responses so far ↓

  • 1 Heather Maurer // Jan 17, 2009 at 6:03 pm

    The best recipe yet! Amazing crab cakes. I recommend this to anyone. Very easy as well to make!

  • 2 Hannah // Feb 16, 2009 at 2:08 pm

    I liked this a lot but I think there should be a higher crab to bread crumb ratio. Next time I am just going to up the crab amount. Also, a “dash” of hot sauce isn’t going to do anything if you want them to be a little spicy. I would us a tablespoon. All in all they were yummy and very easy to make. :)

  • 3 Tamara B // May 11, 2009 at 7:16 pm

    I loved the recipe it was quick and easy. And, I havd all the ingredients on hand. Instead of bread crumbs I use pecan panko and it was mouth watering……..YUMMMMY

  • 4 Diannie J // Jun 21, 2009 at 5:56 pm

    This was really easy to make and my family loved it. l will definitely make these again! Thanks for the great recipe!

  • 5 Charles Rinehart // Nov 3, 2009 at 4:34 pm

    I have made these crabcakes before and they are out of this world. They came out perfect and would rival any fine dining restaurant. Great recipes here. Thanks.

  • 6 Charles Rinehart // Nov 5, 2009 at 10:40 am

    I have prepared these crabcakes twice, and they were perfect and delicious. Thanks for sharing the recipe. All the best.

  • 7 Parker M. // Nov 7, 2009 at 12:30 pm

    Thjese crabcakes are really, really good. I suggest adding more crabmeat though.

  • 8 Jeri // Dec 16, 2009 at 4:33 pm

    great recipe. I use it all the time.

  • 9 blogenfreude // Feb 21, 2010 at 3:33 pm

    Made these last night – left out the green pepper, reduced the breadcrumbs (used panko) and japanese mayo. Excellent, and they didn’t fall apart. Can’t thank you enough for posting this recipe.

  • 10 Lucas & Felicia H // Aug 5, 2010 at 10:14 am

    We recently moved to Everglades City FL where the blue crabs are plentiful and FREE if you have your own crab trap. We are going to take the advice of adding more crab meat to the reciepe. We will let you know how they turn out. They sound so wonderful.

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