Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.

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Crab Cakes



CRAB CAKES
Ruth's Chris Steakhouse Copycat Recipe

Makes 12 Crab Cakes

1 pound lump crab meat
1 egg
2 tablespoons chopped fresh parsley
3 tablespoons cracker meal (5 or 6 saltines, crushed)
1/2 cup mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon ground black pepper
1 1/2 tablespoons olive oil
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced green bell pepper

Pick through crab meat, removing 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 degrees. 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 immediately with your favorite sauce.


Notes: Baking (rather than the usual pan-frying) makes these soft-textured crab cakes easy to handle, but they are rather pale on top. For a better appearance, bake on the uppermost oven rack, or bake 10 minutes, turn the crab cakes, then bake 2 minutes more.

Remoulade Sauce:

1 1/4 cup mayonnaise
1/3 cup Creole mustard
1 tablespoon chopped garlic
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce

Combine all ingredients. Cover and store in refrigerator. Makes 1 3/4 cups.

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