Ruth’s Chris Classic Crab Cakes

Instructions:

1. In a large mixing bowl, gently whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, Old Bay seasoning, salt, and black pepper.
2. Carefully fold in the lump crab meat and crushed crackers, mixing just until combined. Be gentle to keep the crab in large, tender pieces.
3. Form the mixture into 6 evenly sized crab cakes and place them on a plate. Refrigerate for 20 to 30 minutes to firm up.
4. Heat the butter and olive oil in a large skillet over medium heat.
5. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and heated through. Avoid flipping too soon to prevent breaking.
6. Transfer to a serving platter and serve immediately with lemon wedges and your favorite sauce.

Variations :

• Substitute panko for crackers for a slightly firmer texture.
• Add a pinch of cayenne for subtle heat.
• Serve over a light arugula salad for an elegant presentation.

Tips :

• Use high-quality lump crab meat for the best flavor and texture.
• Do not overmix; keeping the crab pieces intact makes all the difference.
• For an extra-crisp, steakhouse-style finish, broil the crab cakes for 1 to 2 minutes after pan-searing to achieve a beautifully golden top.