Copycat Ruby Tuesday’s Crab Cakes Recipe

Recipes.net Team
Recipes.net Team Published March 19, 2020

Crunchy, soft and packed with flavor, Ruby Tuesday’s crab cakes happen to be one of the best dishes around. Recreate its culinary goodness at home with this super simple recipe!

How To Make Copycat Ruby Tuesday’s Crab Cakes

  • 2/3 cup panko
  • 1 tbsp parsley (chopped)
  • 2 tbsp green onions (finely chopped)
  • 2 tbsp canola mayonnaise
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • 1/8 tsp kosher salt
  • 1/8 tsp ground red pepper
  • 1 egg (beaten)
  • 8 oz lump crab meat
  • 1 tbsp olive oil
  1. In a bowl, add 1/3 cup of panko in a bowl.
  2. Then pour in the parsley, green onions, mayonnaise, lemon juice, mustard, Worcestershire sauce, kosher salt, ground red pepper and egg.
  3. Mix until all the ingredients are well combined.
  4. Then add in the crab meat and stir until combined.
  5. Place the remaining 1/3 cup of panko in a separate bowl.
  6. Wet your hands and begin shaping the crab meat into balls. You should get 4 equally sized balls.
  7. Heat the oil over medium heat in a pan.
  8. Move the pan around so the oil coats the base properly.
  9. Once the pan is hot enough, take a crab ball, coat it with the dry panko and gently flatten it.
  10. Then lower it into the pan and let it cook for about 3 minutes on each side.
  11. When it looks golden brown and cooked through, remove and set it on a paper towel.
  12. Repeat until all the crab cakes are cooked.
  13. When it is done, plate and serve with a side salad and a couple of lemon wedges. Enjoy.

How To Make Copycat Ruby Tuesday's Crab Cakes

0 from 0 votes
Preparation Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins
Serves:

Ingredients

  • 2/3 cup panko
  • 1 tbsp parsley , chopped
  • 2 tbsp green onions , finely chopped
  • 2 tbsp canola mayonnaise
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • 1/8 tsp kosher salt
  • 1/8 tsp ground red pepper
  • 1 egg , beaten
  • 8 oz lump crab meat
  • 1 tbsp olive oil

Instructions

  1. In a bowl, add 1/3 cup of panko in a bowl.
  2. Then pour in the parsley, green onions, mayonnaise, lemon juice, mustard, Worcestershire sauce, kosher salt, ground red pepper and egg.
  3. Mix until all the ingredients are well combined.
  4. Then add in the crab meat and stir until combined.
  5. Place the remaining 1/3 cup of panko in a separate bowl.
  6. Wet your hands and begin shaping the crab meat into balls. You should get 4 equally sized balls.
  7. Heat the oil over medium heat in a pan.
  8. Move the pan around so the oil coats the base properly.
  9. Once the pan is hot enough, take a crab ball, coat it with the dry panko and gently flatten it.
  10. Then lower it into the pan and let it cook for about 3 minutes on each side.
  11. When it looks golden brown and cooked through, remove and set it on a paper towel.
  12. Repeat until all the crab cakes are cooked.
  13. When it is done, plate and serve with a side salad and a couple of lemon wedges. Enjoy.
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