Crab Cakes Recipe

These Ruth’s Chris-style crab cakes are packed with real lump crab meat, lightly seasoned, and baked—not fried. You get golden edges, a soft middle, and yeah, they taste fancy. But they’re actually super low-effort. No blender. No breadcrumbs avalanche. Just mix, scoop, bake.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: light, herby, buttery crab
• Great for: dinner parties, appetizers, fridge clean-outs

Why I Like This Recipe

I had leftover crab from a seafood night and didn’t want to waste it. Wasn’t in the mood to deep fry anything either. Mixed everything in one bowl, formed into quick patties, and baked ‘em. Came out surprisingly good—held together, not dry, zero drama. Add a little remoulade and that’s dinner.

Ingredients

• 1¼ lb lump crab meat, cooked
• ¼ cup minced fresh parsley
• 2 eggs
• 5 tbsp finely crushed cracker crumbs
• 1 cup mayonnaise
• ¼ cup spicy mustard
• 1 tbsp salt
• 1 tsp black pepper
• 3 tbsp olive oil (for baking sheet)
• Remoulade or tartar sauce, for serving (optional)
• Diced red & green bell pepper, for garnish (optional)

How To Make Crab Cakes

1. Mix the base: In a big bowl, toss in parsley, eggs, crushed crackers, mayo, mustard, salt, and pepper. Mix it just enough to come together.
2. Add crab gently: Drop in the crab meat. Fold it in like you’re scared to hurt it. You want lumps, not mush.
3. Shape the cakes: Scoop about ⅓ cup of the mix for each cake. Press lightly—don’t over-pack. You should get about 10–12.
4. Oil the pan + bake: Preheat the oven to 400°F. Drizzle a bit of olive oil onto a rimmed baking sheet or dish. Place the crab cakes on the pan. Bake for 8–10 mins until set and lightly golden.
5. Serve hot: Optional but good: remoulade or tartar on the side. Sprinkle with diced peppers if you want color. Or don’t. Still good.

Tips for Success

• Use actual lump crab. Not the shredded canned stuff.
• Don’t overmix—crab cakes are fragile.
• A scoop or measuring cup helps keep size even.
• If they’re sticking, add a tiny bit more crumbs. Not much.
• Let them cool for 3–5 mins so they hold up better when moving.

Storage and Reheating

• Fridge: Store leftovers in a sealed container for 2 days. Stack with parchment between.
• Reheat (oven): 300°F for 5–6 mins. Still tender.
• Microwave: Not ideal. Gets soggy. But 30 seconds works if you’re desperate.

Frequently Asked Questions

• Can I fry these instead of baking?
  Yeah, just go low and slow. They’re delicate. Use a nonstick pan.
• What kind of crackers work best?
  Saltines or Ritz. Something buttery and crushable.
• Can I freeze them?
  You can freeze after baking. Reheat in the oven.
• What sauce goes with it?
  Remoulade or tartar. Or just lemon. They’re already flavorful.
• Can I add bell peppers into the mix?
  If you chop them super fine. But they’re better sprinkled on top, tbh.

Common Mistakes and How to Dodge Them

• Overmixing the crab: Just fold it. Once. Maybe twice. Don’t break up the chunks.
• Not enough binder: If your mix falls apart, try adding another spoon of mayo or a bit more crumbs.
• Too much moisture: Wet mix? Chill it 10 mins before forming. Helps a ton.
• Crowding the pan: They won’t brown. Leave space so heat can move around.

Nutrition Facts (Per Crab Cake)

• Calories: 285 kcal
• Total Fat: 22 g
• Saturated Fat: 4 g
• Cholesterol: 110 mg
• Sodium: 710 mg
• Potassium: 180 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 0 g
• Sugars: 1 g
• Protein: 18 g