Copycat Ruth's Chris Crab Cakes

• Seafood

  • 2 lbs Lump crab meat

• Produce

  • 2 Green bell peppers
  • 1/4 cup Parsley, fresh
  • 2 Red bell peppers

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Creole mustard
  • 1 cup Mayonnaise

• Baking & Spices

  • 1 tsp Black pepper
  • 5 tbsp Cracker meal
  • 1 tbsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on cdkitchen.com

Directions

• Preheat oven to 400 degrees F. Place a baking pan or large cake pan in the oven to heat (use two pans or bake in batches if necessary). Place the crab meat in a bowl and set aside. Put the parsley in another bowl and add the eggs, then add the cracker meal, mayonnaise, Creole mustard, salt and pepper. Mix well. Add to the crab meat and carefully mix together being careful not to break the crab meat lumps. Refrigerate until ready to use. Using a 1/3-cup measure, scoop out the crab cake mix and form into small cakes. Carefully remove the baking pan from the oven and drizzle with the olive oil. Place the cakes on the prepared pan and return to the oven. Bake until golden brown, about 5 minutes. Remove from the oven and serve. Garnish with the bell peppers. Serve immediately.

Nutrition