Crab Cakes Compliments Of Ruth’s Chris

Diana Helfand
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Wednesday - December 08, 2010
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Ruth’s Chris signature crab cakes

Who put the sizzle in Ruth’s Chris Steak House? Ruth Fertel, who mortgaged her home and bought a neighborhood steak house that grew from humble beginnings in New Orleans to the world’s largest fine dining company. Today, just as Ruth would insist, the restaurant continues to use her signature recipes and only the freshest ingredients.

Eric Hill, assistant general manager at Ruth’s Chris Steak House Restaurant Row, and the Ruth’s Chris Steak House Hawaii team welcome you to celebrate the holidays New Orleans-style.

A kamaaina favorite for the past 21 years, Ruth’s Chris Steak House is pleased to be giving back to its loyal fans. With the purchase of $100 in gift cards, you’ll receive an additional $20 gift voucher redeemable at all five locations islandwide; for a limited time, spend $500 on your holiday party and receive a $50 dining certificate compliments of Ruth’s Chris.


For more information, call Ruth’s Chris Steak House in Restaurant Row at 599-3860, and Waikiki Beach Walk at 440-7910.

Ruth’s Chris would like to share its signature crab cake recipe with MidWeek readers. It’s a guest favorite!

Crabs are found in salt, fresh and briny water, and they hide under rocks, in seaweed and in cracks and crevices. There are about 4,000 species of crab, the most common being the green or shore crab, the Atlantic common crab, the snow crab, the blue crab and the Pacific common crab. Soft-shell crabs are blue crabs that have shed their outgrown shells and are caught shortly after they molt.

Crab meat is rich in vitamin B12, copper, niacin and zinc.

RUTH’S CRAB CAKES

* 2 pounds lumpp crab meat
* 1/4 cup fresh parsley, chopped
* 2 whole eggs (for less fat and cholesterol, use 4 eggg whites)
* 5 tablespoons cracker meal
* 1 cup mayonnaise (note: for less fat, use light mayonnaise)
* 1/4 cup Creolee mustard
* 1 tablespoon salt (or use less, to taste)
* 1 tablespoon blackk pepper
* 3 tablespoons olivee oil
* 6 teaspoons per plate chopped red and green belll peppers

Pick through the crab meat to remove any shells. Place picked crab meat into a mixing bowl. Wash fresh parsley under running water and shake off excess. Place parsley on cutting board and chop until very fine. Place chopped parsley into a clean towel and squeeze out water. Measure 1/4 cup and put in a separate mixing bowl.

Crack eggs and add to the mixing bowl with the parsley. Measure out the cracker meal, mayonnaise, mustard, salt and pepper; place into the mixing bowl with eggs and the chopped parsley, and mix well with a whisk.

Add to the crab meat and carefully mix together, trying not to break the crab meat lumps.


Refrigerate crab-cake mix until needed.

Preheat oven to 400 degrees. Drizzle a large baking sheet with olive oil to coat and place in oven to heat for a few minutes. Use a 1/3-cup measure to scoop out the crab-cake mix and arrange on baking sheet. Repeat until all crab cakes are formed.

Bake the crab cakes for 5-10 minutes until golden brown and hot on the inside.

Serve two crab cakes per person, and garnish with diced red and green bell peppers and your favorite sauce. Serve right away.

Makes 12 crab cakes.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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