Ruby Tuesday’s Crab Cakes Recipe (Copycat)

Crunchy, soft, and packed with flavor, Ruby Tuesday crab cakes happen to be one of the best dishes around. Recreate its culinary goodness at home with this super simple recipe! These homemade appetizers are made of lump crab meat mixed with dijon mustard, mayonnaise, egg, lemon juice, and other seasonings. Most of the flavors come from the crab itself, but these combined creamy and strong-flavored ingredients make it even tastier. 

In this recipe, we’re pan-frying easy-to-make crab cake patties to give them that crunchy golden brown exterior. The crispy and chewy texture that you experience in every bite is what makes these copycat Ruby Tuesday crab cakes dish so wonderful and appetizing to eat. It’s a flavorful finger food that combines the subtle salty taste of seasoned crab meat with the crunchiness of panko crumbs

You can even make a crab sandwich with remoulade sauce to enjoy the tasty flavors of this dish in a sandwich. Complete it with an avocado tomato corn salad on the side for a delicious and refreshing combo. 

Ruby Tuesday’s Crab Cakes Recipe (Copycat)

How To Make Ruby Tuesday's Crab Cakes Recipe (Copycat)

This Ruby Tuesday crab cakes copycat recipe mixes lump crab meat, mayonnaise, Dijon mustard, lemon juice, egg, and panko bread crumbs for tender patties. It’s a flavorful pan-fried dish that’s soft on the inside and crunchy on the outside!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves:

Ingredients

  • 16 oz crab meat, drained if using canned
  • 1⅓ cups breadcrumbs, homemade or store-bought, divided
  • 2 pcs eggs, beaten
  • 4 tbsp green onions, chopped
  • 4 tbsp mayonnaise
  • 2 tbsp parsley , chopped
  • 2 tbsp olive oil
  • 2 tsp lemon juice, or lime juice
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • salt and ground black pepper, to season and to taste

To Serve:

  • ¼ cup sweet chili sauce, per serving

Instructions

  1. In a large mixing bowl, combine half of the breadcrumbs, parsley, green onions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and egg. Mix until all the ingredients are well combined.

  2. Then add in the crab meat and stir until combined.

  3. Season with salt and pepper. Adjust as necessary.

  4. Place the remaining breadcrumbs in a separate bowl.

  5. Wet your hands and begin shaping the crab meat into balls. You should get 8 equally sized balls.

  6. Coat the crab balls in the breadcrumbs and gently flatten them.

  7. Heat the oil over medium heat in a pan. Place your crab cakes in batches and shallow fry for about 3 minutes on each side.

  8. When it looks golden brown and cooked through, remove and set it on a paper towel. Repeat until all the crab cakes are cooked.

  9. When it is done, plate and serve with a sauce of your choice.

Nutrition

  • Sugar: 8g
  • :
  • Calcium: 104mg
  • Calories: 347kcal
  • Carbohydrates: 28g
  • Cholesterol: 44mg
  • Fat: 16g
  • Fiber: 2g
  • Iron: 2mg
  • Monounsaturated Fat: 6g
  • Polyunsaturated Fat: 6g
  • Potassium: 281mg
  • Protein: 21g
  • Saturated Fat: 3g
  • Sodium: 1205mg
  • Trans Fat: 1g
  • Vitamin A: 216IU
  • Vitamin C: 10mg
Nutrition Disclaimer

Commonly Asked Questions

What to serve with Ruby Tuesday crab cakes?

Crab cakes are often served with a variety of dipping sauces. It is commonly served with tartar sauce on the side, which has the perfect tangy flavor that goes well with the slightly fishy and salty taste of the dish. Try experimenting by pairing it with a slightly spicy crab cake sauce like this chipotle ranch dip that’s both spicy and tangy as well. Other than a salad, you can pair them with steamed broccoli or roasted potatoes.

Why do my Ruby Tuesday crab cakes fall apart?

Firstly, it’s possible that you flattened or thickened them too much during the cooking process. You might have also added more mayonnaise or panko bread crumbs than needed which affected its overall structure. So make sure to shape and fry them properly. You can also try adding a bit of flour into the crab mixture so that it can hold well together while frying. Lastly, if they are still falling apart, you can try refrigerating the mixture 15 minutes before shaping them.

What is the best oil to fry crab cakes in?

Since this Ruby Tuesday crab cakes recipe calls for shallow pan-frying, we chose to cook the patties in small amounts of olive oil. It has a pleasant aroma with a thin texture that can perfectly golden fry your crab cakes. You can even mix in a bit of butter with the oil for added flavor. You can also go with canola oil which is flavorless and has a high smoking point which is perfect for frying.

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Conclusion

This Ruby Tuesday crab cakes copycat recipe is a simple yet delicious homemade recipe that you can easily make. It’s soft, crunchy, and seasoned crab taste makes for a perfect dish to serve for your family and friends.
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