Crab Cake Video Chef George Panayiotuo
Ruth’s Chris, Mobile Alabama

Gotta Love Crab Cakes especially when they are prepared by Ruth’s Chris Chef George Panayiotuo. Below is the breakdown of his recipe.

Ingredients

• 1 LB. LUMP CRABMEAT (DARK LEG MEAT MAY BE USED
• 2 ½ CUPS SOFT BREAD CRUMBS
• 1 EGG, BEATEN
• ¾ CUP MAYONNAISE
• 1/3 CUP EACH: CHOPPED CELERY, GREEN BELL PEPPER, GREEN ONION
• 1 TABLESPOON SEAFOOD SEASONING (OLD BAY PREFERRED)
• 1 TABLESPOON MINCED FRESH PARSLEY
• 1 TABLESPOON LEMON JUICE
• 1 TEASPOON WORCESTERSHIRE SAUCE
• 2 TEASPOON YELLOW MUSTARD
• ¼ TEASPOON BLACK PEPPER
• DASH OF HOT PEPPER SAUCE

Directions

1. COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
2. SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
3. BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR 3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
4. SERVE WITH LEMON SLICES, SLAW AND REMOULADE OR TARTER SAUCE.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
Crab Cake Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso