Ruby Tuesday Crab Cakes Recipe

Ruby Tuesday–Style Crab Cakes (Extended Recipe Guide)

These crab cakes take inspiration from Ruby Tuesday’s classic appetizer—golden, flavorful, slightly crispy, and full of tender crab meat with just enough seasoning to let the seafood shine. The following expanded recipe includes technique notes, ingredient options, and expert cooking tips to help you achieve consistently great results.

Ingredients

Crab Cake Mixture

1 lb lump crab meat
Preferably refrigerated pasteurized lump crab. Jumbo lump is excellent but not necessary. Avoid canned “flake” crab as it can make the mixture mushy.
1 large egg
Works as the primary binder.
1/4 cup mayonnaise
Adds moisture and richness.
1 tbsp Dijon mustard
Provides a tangy bite and depth of flavor.
1 tbsp Worcestershire sauce
Enhances savory notes and balances sweetness.
1 tsp Old Bay seasoning
Classic seafood seasoning blend. Add more to taste if you like stronger flavor.
1/2 tsp garlic powder
Adds mild savory aroma without overpowering the crab.
1/4 tsp paprika
Gives gentle color and warmth.
1 tbsp fresh lemon juice
Brightens flavors and cuts richness.
1/3 cup finely diced red bell pepper
Adds sweetness, color, and light crunch.
1/4 cup finely diced celery
Adds freshness and texture.
1/4 cup chopped green onions (both white and green parts)
Mild onion flavor that blends nicely with seafood.
1/2 cup Panko breadcrumbs
Light, airy texture helps the cakes stay tender. Regular breadcrumbs also work but may be denser.
Salt & black pepper to taste

For Frying

2–3 tbsp neutral oil (canola, vegetable, or avocado)
2–3 tbsp butter
Using a blend of oil and butter helps prevent burning while giving the crab cakes delicious flavor and a rich crust.

Optional Remoulade Sauce

This tangy, creamy sauce is a great dipping option with crab cakes.

1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Old Bay seasoning
1 tsp hot sauce (adjust to preference)
1 tsp sweet pickle relish
1/2 tsp smoked paprika
Optional: minced garlic or horseradish for extra punch

Mix well and chill before serving.

Detailed Instructions

1. Prepare the crab mixture

In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, garlic powder, and paprika.
This ensures the seasonings are evenly distributed so you don’t overmix the crab later.
Add the diced red bell pepper, celery, and green onions. Stir until the vegetables are coated with the creamy seasoning mixture.
Gently fold in the crab meat using a spatula or your hands.
Important: Keep the crab lumps as intact as possible. Large chunks give the crab cakes their signature texture.
Sprinkle the Panko breadcrumbs over the mixture and fold again gently. The breadcrumbs soak up moisture and help the cakes hold their shape.
- If the mixture feels too wet, add 1–2 tablespoons more breadcrumbs.
- If it feels too dry or crumbly, add 1–2 teaspoons of mayo.
Taste and adjust seasoning with a small pinch of salt and pepper. Remember: Old Bay already contains salt.

2. Shape the crab cakes

Scoop a portion of the mixture using your hands or a 1/3-cup measure.
Shape gently into a round patty about 1 inch thick.
Place each patty on a tray or plate lined with parchment paper.

Chill for 30–45 minutes.
This step is essential! Refrigeration firms up the mixture so the cakes don’t fall apart during cooking.

For extra stability, you can freeze the formed patties for 15 minutes.

3. Cook the crab cakes

Pan-Frying (Most Similar to Ruby Tuesday)

Heat a large skillet over medium to medium-low heat.
Add a tablespoon of oil and a tablespoon of butter.
Once the butter is melted and lightly bubbling, place the crab cakes in the skillet.
Cook for 4–5 minutes per side, resisting the urge to flip them too early.
- They should develop a deep golden-brown crust.
- Flip gently using a spatula.
Add additional butter/oil as needed for the remaining batches.

Baking Method (Healthier Alternative)

Preheat oven to 400°F (205°C).
Place crab cakes on a lightly greased baking sheet.
Spray tops lightly with oil or brush with melted butter.
Bake for 12–15 minutes, flipping halfway through for even browning.

Air Fryer Method (Crispy with Less Oil)

Preheat air fryer to 380°F (193°C).
Spray basket lightly with oil.
Air fry crab cakes for 10–12 minutes, flipping once.

How to Serve

Crab cakes taste best when served immediately while warm and crispy.

Pair with:

Lemon wedges
Remoulade sauce
Coleslaw
Fresh salad
Buttered corn
Steamed vegetables
Roasted potatoes
Rice pilaf
Garlic bread

For a Ruby Tuesday–style presentation, serve two crab cakes on a plate with a small side salad and dipping sauce on the side.

Tips for Perfect Crab Cakes

1. Don’t overmix

Overmixing breaks down the crab and makes the cakes dense. Gentle folding is key.

2. Chill the mixture

This prevents falling apart when cooking and improves texture.

3. Use the right amount of binder

Too much breadcrumb → dry.
Too little → mushy or falling apart.

4. Cook on medium heat

High heat burns the crust while the inside stays cold. Medium heat gives the best brown color and fully warms the center.

5. Choose good crab

Lump crab gives a delicate texture.
Jumbo lump gives the most luxurious experience.
Claw meat is cheaper but stronger in flavor.

Flavor Variations

Spicy Cajun Crab Cakes

Add 1 tsp Cajun seasoning
Add 1 minced jalapeño
Increase hot sauce in remoulade

Herbed Crab Cakes

Add fresh parsley, chives, or dill

Asian-Style Crab Cakes

Replace Old Bay with 1 tsp soy sauce + 1 tsp ginger
Add a splash of sesame oil
Serve with sweet chili sauce

Cheddar Crab Cakes

Add 1/4 cup finely shredded cheddar
Great with baked method

Make-Ahead and Storage

Refrigeration

Uncooked patties: 24 hours
Cooked crab cakes: 2–3 days

Freezing

Freeze uncooked patties individually, then wrap and store up to 2 months.
Thaw in fridge before cooking.

Reheating

Air fryer or oven yields best texture.
Avoid microwave—it softens the crust.

OTHER RECIPES

INGREDIENTS

1 lb. crab meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying

INSTRUCTIONS
Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.
Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and
onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes). The Ruby Tuesday recipe of crab cakes is ready to serve...Enjoy !
ruby-tuesday-broccoli-salad.

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RUBY TUESDAY RECIPES

Ruby Tuesday Crab Cakes