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Recipe: by Executive Chef George Panayiotou, Ruth's Chris Steak House
Posted on April 01 2008 in category: Entrees
Printer Friendly Posted on April 01 2008 in category: Entrees
SERVES 4 TO 6
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
COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
(DON'T OVERMIX AND BREAK THE CRABMEAT)
SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR
3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
SERVE WITH LEMON SLICES, SLAW AND REMOULADE OR TARTER SAUCE.
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MEMPHIS SLAW WITH MUSTARD DRESSING
1 LB. PACKAGE SLAW MIX
3 MINCED GREEN ONIONS, USE WHITE AND GREEN PARTS
¼ GREEN BELL PEPPER, FINE DICED
DRESSING:
½ CUP YELLOW, PREPARED MUSTARD
½ CUP VINEGAR, WHITE
1 CUP SUGAR
1 CUP VEGETABLE OIL
1 TABLESPOON SALT, PLUS 1 TEASPOON (TASTE)
1 TABLESPOON CELERY SEED
MIX VEGETABLES. PREPARE
DRESSING SEPERATELY
PLACE ENOUGH DRESSING TO COVER SLAW, TOSS AND REFRIGERATE FOR 1 HOUR.
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
COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
(DON'T OVERMIX AND BREAK THE CRABMEAT)
SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR
3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
SERVE WITH LEMON SLICES, SLAW AND REMOULADE OR TARTER SAUCE.
************************************************************************
MEMPHIS SLAW WITH MUSTARD DRESSING
1 LB. PACKAGE SLAW MIX
3 MINCED GREEN ONIONS, USE WHITE AND GREEN PARTS
¼ GREEN BELL PEPPER, FINE DICED
DRESSING:
½ CUP YELLOW, PREPARED MUSTARD
½ CUP VINEGAR, WHITE
1 CUP SUGAR
1 CUP VEGETABLE OIL
1 TABLESPOON SALT, PLUS 1 TEASPOON (TASTE)
1 TABLESPOON CELERY SEED
MIX VEGETABLES. PREPARE
DRESSING SEPERATELY
PLACE ENOUGH DRESSING TO COVER SLAW, TOSS AND REFRIGERATE FOR 1 HOUR.
