Ingredients:
• 1 pound lump crab meat (dark leg meat may be used)
• 2 ½ cups soft bread crumbs
• 1 egg, beaten
• ¾ cup mayonnaise
• ⅓ 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
Procedure:
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 light oiled skillet for 3 to 4 minutes per side or until golden brown.
4. Serve with lemon slices, slaw and remoulade or tarter sauce.
• 2 ½ cups soft bread crumbs
• 1 egg, beaten
• ¾ cup mayonnaise
• ⅓ 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
Procedure:
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 light oiled skillet for 3 to 4 minutes per side or until golden brown.
4. Serve with lemon slices, slaw and remoulade or tarter sauce.
Restaurant: Ruth's Chris Steak House
Recipe Type: AuthenticSubmitted By: Chef George Panayiotuo of Ruth’s Chris Steak House
Recipe Author: Ruth's Chris Steak House
Source: https://www.facebook.com/notes/fidelity-national-title-san-mateo-county/killer-crab-cake-recipe-courtesy-of-ruth-chris-steak-house/10150256220835292