Step 1

Prepare Ruth's Chris Steak House Remoulade Sauce according to the recipe linked to in the Box below.

Step 2

Preheat oven to 425°F.

Step 3

Place eggs in a medium mixing bowl. Mix well with a wire whip.

Step 4

Place mayonnaise, blackening seasoning, mustard, salt and parsley in the mixing bowl. Mix well.

Step 5

Add the crab meat to the mixing bowl. With your hands or a large spoon, gently fold to incorporate, trying not to break up the crab meat lumps.

Step 6

Sprinkle finely crushed crackers over crab meat mixture. Gently fold to incorporate. Using a large scoop or hands, portion crab cakes into 3 ounce each portions.

Step 7

Evenly spread canola oil or cooking spray on a baking sheet.

Step 8

Place portioned crab cakes on the oiled baking sheet.

Step 9

Place into preheated oven on the middle rack.

Step 10

Cook until internal temperature reaches 150°F and outside is golden brown, about 7 minutes. Be careful not to burn the bottoms of the crab cakes.

Step 11

When crab cakes are fully cooked, remove from oven.

Step 12

Place on a serving platter or individual serving plates.

Step 13

Drizzle with lemon butter, enough to pool around the bottoms.

Step 14

Sprinkle with bell pepper cubes and parley.

Step 15

Serve with lemon wedges and Ruth's Chris Steak House Remoulade Sauce on the side for dipping.