Ruby Tuesday Turkey Burger Recipes

Ruby Tuesday–Inspired Turkey Burgers (Juicy, Flavorful & Restaurant-Style)

---

⭐ Ingredients (Makes 4 Big Burgers)

For the Turkey Patties

• 1 ¼ lbs lean ground turkey (93/7 recommended for juiciness)

• 1 tbsp olive oil (optional, adds moisture)

• 1 egg, lightly beaten

• ⅓ cup plain breadcrumbs

• 2 tbsp mayonnaise (secret trick for moisture)

• 1 tbsp Worcestershire sauce

• 2 tsp Dijon mustard

• 1 tbsp grated onion or 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp dried parsley

• 1 tsp kosher salt

• ½ tsp black pepper

Classic Ruby Tuesday–Style Toppings

• 4 slices American, Swiss, provolone, or cheddar

• Lettuce (crisp iceberg or romaine)

• Tomato slices

• Red onion slices

• Dill pickles

• Mayo, mustard, or burger sauce

For the Buns

• 4 brioche or potato buns

• Butter for toasting

---

🔥 Instructions (Restaurant-Quality Method)

1. Prepare the Patty Mix

Combine ground turkey, egg, breadcrumbs, mayo, Worcestershire, mustard, seasonings, and grated onion.
Mix gently—do not overwork or patties will be dense.

2. Form the Patties

• Divide into 4 equal balls and flatten to about ¾-inch thick.

• Use your thumb to press a small indent in the center (prevents puffing).

• Refrigerate patties for 20–30 minutes to help them firm up.

---

3. Cook the Turkey Burgers

A. Grill Method (Best for Ruby-Tuesday flavor)

• Heat grill to medium-high (400°F / 200°C).

• Oil grates.

• Grill 5–6 minutes per side, flipping once.

• Add cheese during last minute, close lid to melt.

B. Stovetop (Cast Iron)

• Heat 1 tbsp oil.

• Cook 5–6 minutes per side until internal temp reaches 165°F (74°C).

C. Oven-Broil

• Broil patties on high for 5–6 minutes per side.

• Add cheese at the end.

Important: Turkey must be cooked through → internal temp 165°F.

---

4. Toast the Buns

Brush buns lightly with butter and toast:

• on the grill for 30–45 seconds, or

• in a skillet until golden.

---

5. Build Your Ruby-Tuesday Style Burger

• Bottom bun

• Mayo or Ruby Tuesday–style burger sauce

• Lettuce

• Patty + melted cheese

• Tomato slice

• Onion slice

• Pickles

• Top bun

---

🍔 Ruby Tuesday–Style Signature Burger Sauce (Optional)

This creamy sweet-savory sauce matches the chain-style profile.

Mix:

• ½ cup mayo

• 1 tbsp ketchup

• 1 tbsp Dijon

• 1 tbsp sweet relish

• 1 tsp Worcestershire

• ½ tsp onion powder

• ½ tsp paprika

• Pinch of salt & black pepper

• Optional: a little hot sauce

Refrigerate 20 minutes for flavor to blend.

---

⭐ Chef’s High-Value Tips for Ultra-Juicy Turkey Burgers

✔ Add mayonnaise → turkey’s secret moisture booster

Turkeys are lean; mayo blends into the meat and keeps it tender.

✔ Avoid pressing burgers while cooking

Pressing squeezes out juices.

✔ Don’t skip the onion

Even a little grated onion boosts moisture and flavor.

✔ Chill patties before cooking

Prevents falling apart and improves grill marks.

✔ Use medium-high heat

Too low heat will dry out turkey before browning.

---

🍔 Flavor Variations

1. Ruby Tuesday Hickory-Smoke Style

Add ½ tsp liquid smoke + top with cheddar and BBQ sauce.

2. Southwest Turkey Burger

Mix in:

• 1 tbsp taco seasoning

• 1 tbsp minced jalapeño
  Top with pepper jack + avocado.

3. Mediterranean Turkey Burger

Mix in:

• 2 tbsp feta

• 1 tsp oregano
  Top with tzatziki, cucumber, tomato.

4. Asian-Inspired Turkey Burger

Mix in:

• 1 tbsp soy sauce

• 1 tsp ginger
  Top with slaw + spicy mayo.

---

🍟 Suggested Sides (Ruby Tuesday–Style)

• Coleslaw

• French fries or sweet potato fries

• Steamed broccoli

• Garden salad

• Onion rings

OTHER RECIPES

A great Ruby Tuesday recipe to try !
Ruby Tuesday recipe Ingredients :

• Lean turkey – 2 pounds ( ground )
• Freshly ground black pepper – 1tablespoon
• Paprika – 3 tablespoon
• Garlic – 2 tablespoon ( minced )
• Ground dry mustard – 1 tablespoon
• Cumin -1 tablespoon ( ground )
• Fresh green chilli pepper – 2 ( diced )
• Red onion -1 ( medium , diced )
• Fresh ginger root – 1 teaspoon ( minced )
• Fresh cilantro – ½ cup ( finely chopped )
• Low sodium soy sauce – ¼ cup
• A dash of Worcestershire sauce

Ruby Tuesday Recipe INSTRUCTIONS

1, Preheat oven. In a bowl mix the ground turkey , garlic , ginger, red onion , chilli peppers , salt , soy sauce , black pepper , cilantro , paprika , cumin , mustard and Worcestershire sauce. Mix all the ingredients together.
2, Shape the mixture into eight burger patties.
3, Lightly grease the grill grates in the oven and put the turkey burgers on the grill. Cook for around 15 minutes per side, till the burgers are well done.
4, Place between lettuce leaves layered on burger buns , add a dash of mayonnaise and mustard, and the Ruby Tuesday recipe of turkey burger is ready to serve hot...nice ! Enjoy it !
ruby-tuesdays-chicken-quesadillas

VIDEO:

Ruby Tuesday's Chicken Quesadillas

Ruby Tuesday’s Chicken Quesadillas (Long, Detailed Copycat Recipe)

These quesadillas are filled with seasoned grilled chicken, a blend of cheeses, sautéed peppers & onions, and a creamy Southwest sauce — crispy on the outside, melty on the inside.

---

INGREDIENTS

For the Chicken

• 2 boneless chicken breasts

• 1 tbsp olive oil

• 1 tsp chili powder

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne (optional)

• Salt & black pepper

For the Vegetables

• 1 tbsp butter

• 1 tbsp olive oil

• ½ medium onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 2 garlic cloves, minced

Cheese Blend (Restaurant Style)

• 1 cup shredded cheddar

• 1 cup shredded Monterey Jack

• ½ cup pepper jack (optional for heat)

For the Southwest “Sonora” Sauce (important for authentic flavor)

• ¼ cup mayonnaise

• 2 tbsp sour cream

• 1 tsp lime juice

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp smoked paprika

• ½ tsp sugar

• ½ tsp chipotle in adobo OR ½ tsp hot sauce

• Salt to taste

For Assembling

• 6–8 large flour tortillas

• Butter or oil for pan

• Optional: diced tomatoes, sliced jalapeños, cilantro

For Serving

• Sour cream

• Guacamole

• Salsa or pico de gallo

---

⭐ INSTRUCTIONS (LONG & CLEAR)

1. Season & Cook the Chicken

1. Pat chicken dry.

2. Rub with olive oil and all the spices (chili powder, paprika, cumin, garlic, onion powder, cayenne, salt, pepper).

3. Grill, pan-sear, or bake until fully cooked (grill gives best flavor).

4. Slice thinly or chop into small cubes.

5. Set aside.

---

2. Sauté the Vegetables

In a large skillet:

1. Melt butter with olive oil.

2. Add onions and peppers.

3. Cook until soft and slightly caramelized, about 6–7 minutes.

4. Add garlic and cook 30 seconds more.

5. Remove from heat.

---

3. Make the Southwest Cream Sauce

Stir together:

• mayonnaise

• sour cream

• lime juice

• chili powder

• paprika

• cumin

• sugar

• chipotle or hot sauce

• salt

Taste → adjust brightness with more lime or heat with more chipotle.

This is the signature flavor layer in Ruby Tuesday’s quesadillas.

---

4. Assemble the Quesadillas

For each tortilla:

1. Spread a thin layer of Southwest sauce over entire surface.

2. Sprinkle a handful of cheese blend on one half.

3. Add:

   • chicken slices

   • sautéed peppers & onions

4. Add another handful of cheese on top (cheese acts as glue).

5. Fold tortilla in half.

---

5. Cook the Quesadillas

Heat a skillet or griddle to medium.

1. Lightly butter or oil the surface.

2. Place quesadilla down, cooking 2–3 minutes per side until:

   • tortilla is golden & crisp

   • cheese is fully melted

3. Press gently with a spatula to seal.

Repeat with remaining tortillas.

---

6. Slice & Serve

Cut into wedges with a sharp knife or pizza cutter.

Serve with:

• sour cream

• salsa / pico

• guacamole

• lime wedges

Garnish with fresh cilantro or extra Southwest sauce.

⭐ OPTIONAL ADD-INS (For an Even Better, Longer Version)

More Restaurant-Level Flavor

• Add roasted corn

• Add black beans

• Use chipotle tortilla wraps

• Add a thin layer of green chiles

• Add smoked bacon bits (Ruby Tuesday sometimes did this regionally)

Extra Melty Cheese Trick

Mix 2 tbsp cream cheese into the cheese blend for a richer melt.

Make It Spicy

Add:

• jalapeño slices

• extra chipotle

• hot pepper jack cheese

Make Them Crispy Like a Restaurant

Brush outer tortilla lightly with melted butter before cooking.

---

⭐ Storing & Reheating

• Store fully cooked quesadillas 3 days in the fridge.

• Reheat in an air fryer or skillet for best crispness.

OTHER RECIPES

A nice Ruby Tuesday recipe to try !
Ruby Tuesday Recipe Ingredients:

• 5 oz. chicken breast
• Italian Dressing
• 12 inch flour tortilla
• margarine
• 1 cup shredded monterey jack/cheddar cheese
• 1 Tablespoon tomatoes, diced
• 1 Tablespoon jalapeno peppers, diced
• Cajun Seasoning (to taste)
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• Sour Cream
• Salsa

Ruby Tuesday Recipe INSTRUCTIONS

Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside.

Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout.

Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side. 

The Ruby Tuesday recipe of chicken is ready to serve ! Enjoy it !
Ruby-tuesday-broccoli-salad.

VIDEO:

Ruby Tuesday's Sonora Chicken Pasta

Ruby Tuesday’s Sonora Chicken Pasta (Long, Detailed, Restaurant-Style)

A rich Southwestern pasta dish with creamy chipotle-lime sauce, grilled chicken, peppers, and plenty of cheese. This longer version includes step-by-step instructions, seasoning options, and optional restaurant-style garnishes.

---

INGREDIENTS

For the Chicken

• 2 large boneless chicken breasts

• 2 tbsp olive oil

• 1 tsp chili powder

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼–½ tsp cayenne (optional, for heat)

• Salt & black pepper

For the Pasta & Vegetables

• 12 oz penne, rotini, or cavatappi

• 2 tbsp butter

• 1 tbsp olive oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• ½ medium onion, sliced

• 3 garlic cloves, minced

• 1 cup corn kernels (grilled, roasted, or canned)

• 1 can (10 oz) Ro-Tel tomatoes OR 1 cup diced tomatoes with green chiles

• 1 small can sliced black olives (optional)

For the Creamy “Sonora” Sauce

• 1 ½ cups heavy cream

• ½ cup chicken broth

• ½ cup sour cream

• ½ cup shredded pepper jack cheese

• ½ cup shredded sharp cheddar

• 1–2 chipotle peppers in adobo, minced (or 1–2 tsp chipotle paste)

• 1 tbsp adobo sauce (from the chipotle can)

• Juice of ½ lime

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp cumin

• Salt & black pepper to taste

Garnishes

• Lime wedges

• Cilantro

• Extra cheese

• Crushed tortilla chips

• Diced tomato or green onion

---

⭐ INSTRUCTIONS (LONG, STEP-BY-STEP)

1. Season & Cook the Chicken

1. Pat chicken breasts dry.

2. Rub with olive oil.

3. Mix all spices for chicken (chili powder, paprika, cumin, garlic, onion powder, cayenne, salt, pepper).

4. Coat chicken evenly on both sides.

5. Cook one of these ways:
   • Grill for 6–7 minutes per side until nicely charred
   • Pan-sear in a skillet until golden
   • Oven-bake at 200°C for 20–22 minutes

Let rest 5 minutes, then slice into strips.

---

2. Cook the Pasta

• Boil pasta until al dente.

• Reserve ½ cup pasta water, then drain.

---

3. Sauté Vegetables

In a large skillet:

1. Heat butter and olive oil.

2. Add sliced peppers and onions; cook until softened, 4–5 minutes.

3. Add garlic and stir 30 seconds.

4. Add corn and toss until lightly golden.

5. Stir in Ro-Tel/diced tomatoes.

Vegetables should be tender but still colorful.

---

4. Make the Creamy Sonora Sauce

In the same pan:

1. Pour in heavy cream and chicken broth.

2. Bring to a simmer (not a boil).

3. Lower heat and whisk in:

   • sour cream

   • pepper jack

   • cheddar

4. Add minced chipotle pepper + adobo sauce.

5. Add spices (chili powder, paprika, cumin).

6. Squeeze in lime juice.

7. Taste and adjust:

   • more chipotle for heat

   • more cheese for richness

   • more lime for brightness

   • pinch of sugar if sauce is too spicy

Simmer until thickened, about 5–7 minutes.

---

5. Combine Everything

1. Add the cooked pasta into the sauce.

2. Toss fully to coat.

3. If needed, splash in pasta water to loosen the sauce.

4. Fold in half of the sliced chicken; save the rest for topping.

---

6. Serve (Restaurant Style)

Plate the pasta in deep bowls.

Top with:

• remaining sliced chicken

• extra cheese

• crushed tortilla chips

• cilantro

• squeeze of lime

• drizzle of adobo sauce (optional)

---

⭐ OPTIONAL ADD-INS (FOR AN EVEN LONGER VERSION)

Make It Creamier

• Add 2 oz cream cheese to the sauce.

Add Smokier Flavor

• Grill the peppers before slicing.

• Add ½ tsp liquid smoke.

Meat Variations

• Blackened shrimp

• Grilled steak strips

• Rotisserie chicken for speed

Veggie Boost

• Black beans

• Zucchini slices

• Roasted poblano peppers

Extra Heat Options

• Jalapeño slices

• Hot paprika

• Tajín sprinkled on top

---

⭐ Storing & Reheating

• Keeps 3–4 days refrigerated.

• Add a splash of milk or broth when reheating to restore creaminess.

OTHER RECIPES

A great Ruby Tuesday recipe to try !

Ruby Tuesday Recipe INGREDIENTS

• 1 6 oz. boneless, skinless chicken breast,grilled and
• sliced into 1/4-inch slices
• 10 oz (5/8 lb.) penne pasta, cooked
• 3/4 cup Sonora cheese sauce (recipe follows)
• 1/3 cup spicy black beans (recipe follows)
• 1/4 cup diced tomatoes, for garnish
• 1 tsp green onion, sliced

Ruby Tuesday Recipe INSTRUCTIONS

Place pasta in mixing bowl. Add cheese sauce and toss to coat evenly. 

Pour into heated bowl. Place chicken on top of pasta, then ladle black beans on top.

Sprinkle with diced tomatoes and chopped greeen onions.

Sonoran Cheese Sauce

• 6 tbsp butter or margarine
• 1/2 cup onion, finely chopped
• 1 small clove garlic, minced
• 1/3 cup all-purpose flour
• 1 cup hot water
• 1 tbsp chicken stock
• 1 cup half-and-half
• salt to taste
• 1/2 tsp sugar
• 1/4 tsp hot pepper sauce, or more to taste
• 1 tsp lemon juice
• 1/4 tsp cayenne pepper
• 3/4 cup shredded parmesan cheese
• 3/4 cup Velveeta cheese, cubed
• 3/4 cup prepared salsa (medium hot)
• 1/2 cup sour cream

Ruby Tuesday recipe INSTRUCTIONS
Melt butter or margarine in a saucepan and add onion and garlic.

 Saute until onion is transparent. Stir in the flour to make a roux and cook for 5 minutes, stirring often. 

Mix the hot water, chicken stock, and half-and-half. Add mixture slowly to roux, stirring
constantly.

Allow to cook 5 minutes. Sauce should have the consistency of honey). Add salt, sugar, hot sauce,
lemon juice, cayenne, and parmesan cheese to sauce.

Stir to blend. Do not allow to boil. Add Velveeta to sauce and stir until melted. Add salsa and
sour cream to sauce and blend. Makes 5 cups. The Ruby Tuesday recipe is ready to serve...enjoy it !
Ruby-tuesdays-pasta-salad.

VIDEO:

Ruby Tuesday's Broccoli-Cheese Soup

Ruby Tuesday's Broccoli-Cheese Soup

Here is a Ruby Tuesday–style Broccoli Cheese Soup—rich, creamy, and full of tender broccoli with a smooth cheddar finish. This recipe recreates the comforting, slightly thick, restaurant-style flavor Ruby Tuesday is known for.

If you want it longer, thicker, chunkier, creamier, or lower-carb, just let me know!

---

Ruby Tuesday’s Broccoli-Cheese Soup (Copycat Recipe)

Ingredients

Vegetables & Base

• 4 cups fresh broccoli florets (about 2 large heads), finely chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 large carrot, shredded (optional but adds color and sweetness)

• 4 cups chicken broth (or vegetable broth)

Cream & Cheese

• 3 cups half-and-half OR whole milk

• 2 cups sharp cheddar cheese, freshly shredded

• 1/2 cup grated Parmesan (optional for extra depth)

Roux (thickener)

• 4 tbsp butter

• 4 tbsp all-purpose flour

Seasoning

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1/4 tsp paprika

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• Pinch of nutmeg (optional but enhances cream soups)

---

Instructions

1. Cook the broccoli and aromatics

1. In a large pot, add chopped broccoli, diced onion, garlic, carrot, and chicken broth.

2. Bring to a boil, then reduce heat and simmer 10–12 minutes, or until the broccoli is soft but not mushy.

3. Remove 1–2 cups of the broccoli pieces with a spoon and set aside (for chunkier texture).

4. Use an immersion blender to lightly puree the remaining broth + vegetables.

   • Leave some texture—Ruby Tuesday’s soup is creamy but not fully smooth.

---

2. Make the roux

1. In a separate pot, melt butter over medium heat.

2. Add flour and whisk constantly for 2 minutes until it forms a smooth paste (blonde roux).

3. Slowly pour in the half-and-half while whisking to prevent lumps.

4. Cook for 3–4 minutes until slightly thickened.

---

3. Combine and finish

1. Pour the cream mixture into the broccoli pot.

2. Add back the reserved broccoli chunks.

3. Reduce heat to low (do not boil).

4. Add the shredded cheddar, one handful at a time, stirring until melted.

   • Using freshly shredded cheese prevents graininess.

5. Season with salt, pepper, garlic powder, onion powder, paprika, and a pinch of nutmeg.

Simmer gently for 5–10 minutes until creamy and thick.

---

Serving Suggestions

• Top with extra shredded cheddar

• Add croutons

• Serve in a bread bowl

• Pair with garlic toast

• Sprinkle with crispy bacon bits for a deluxe version

---

Tips for Perfect Texture

• Freshly shred your cheese (pre-shredded contains anti-caking agents that cause clumping)

• Do not boil the soup after adding cheese

• Add more flour in the roux for a thicker soup

• Add extra broth to make it thinner / soupier

• Use an immersion blender sparingly—you want creaminess but visible broccoli

OTHER RECIPES

A nice Ruby Tuesday recipe to try !

INGREDIENTS

• 1/4 cup (1/2 stick) margarine
• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 20 ounces broccoli, fine cut
• 1/2 teaspoon dry mustard
• 1/2 teaspoon white pepper
• 2 1/2 tablespoons flour
• 1/2 lemon peel, finely grated
• 4 1/2 ounces chicken broth
• 2 pounds pasteurized processed cheese
• 3/4 teaspoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 16 ounces whipping cream
• 1 gallon water

INSTRUCTIONS
Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside.

Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil.

While heating, cut the processed cheese into 1-inch chunks. 

Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce heat and stir in cheese until completely melted. ( Do not allow it to scorch.) 

Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. 

Return to a simmer then remove from heat. The Ruby Tuesday recipe of broccoli cheese is ready to serve !

Ruby-Tuesdays-pasta-salad

VIDEO:

Ruby Tuesday Crab Cakes

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

1. 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.

2. Add the diced red bell pepper, celery, and green onions. Stir until the vegetables are coated with the creamy seasoning mixture.

3. 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.

4. 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.

5. 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)

1. Heat a large skillet over medium to medium-low heat.

2. Add a tablespoon of oil and a tablespoon of butter.

3. Once the butter is melted and lightly bubbling, place the crab cakes in the skillet.

4. 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.

5. 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.

VIDEO: