Sunday, December 11, 2011

0 Ruth's Chris Recipe - Crab Cakes - Divine Lump Crab Variation

Crab Cakes RecipeCrab Cakes Recipe

Ruth's Chris recipes for crab cakes is my all time favorite. The new Ruth's Chris restaurant recently, I have been asked to share with you my changes, I opened for business around! Recipe is simply divine!

The restaurant business has developed over 40 years. Ruth Fertel, the founder of Ruth's Chris Steak House restaurants. She bought the Chris Steak House in New Orleans in 1965, was forced to move to a new location on Broad Street when a fire destroyed the original building. In 1976 she, friends and colleagues can open the franchise. In 1985, Ruth by her peers, "First Lady of American Restaurants" award. In 1999, Madison Dearborn (private equity) has acquired Ruth's Chris Steak House. Ruth Fertel, after a long battle with cancer and died in 2005. In September 2005, the effects of Hurricane Katrina, the home office in Orlando, was moved to Florida. Today (2009) restaurant, located in 35 states, can be found in 14 locations internationally.

Changes in the recipe of Ruth Chris - lump crab cakes

1 large egg beaten,
1 / 4 cup mayonnaise
1 Tbls. Worcestershire sauce
1 teaspoon ground mustard
1 Tbls. Lemon juice
Salt (to taste)
Chopped fresh parsley 1 / 4 cup (optional)
1 teaspoon Old Bay seasoning
Fresh bread crumbs 1 / 2 cup split
Lump crab meat one pound in the shell on the pickup
2 Tbls. Peanut oil for frying

A large bowl, egg, mayonnaise, salt, Worcestershire sauce, parsley, mustard, lemon juice, Old Bay seasoning mix until well blended with 1 / 4 cup bread crumbs. Gently fold in crab meat.

The 6 cake mold, gently use a half cup measure to scoop up the mixture for a crab. Dip crab cakes in the crumbs to cover them lightly shaking the crumbs left on the plate.

Until browned and thoroughly cooked, 2-3 minutes over medium heat, heat the peanut oil in a pan cake pan on each side.

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