Ruby Tuesday Crab Cakes with Ham and Pasta Salad

Ruby Tuesday Crab Cakes with Ham and Pasta Salad
This quick and easy meal will become a family favorite! Easy to make!

• 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

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’s Ham and Pea Pasta Salad
A refreshing blend of flavors perfect for any gathering.

Salad:
8 ounces macaroni, cooked and drained
8 ounces ham, 1/4" cubed, about 2 cups
8 ounces sharp cheddar cheese, 1/4" cubed
1 (10-ounce) package frozen peas, cooked and drained

Dressing:
3/4 cup sour cream
3/4 cup mayonnaise (not salad dressing)
1/4 cup lemon juice
1/2 cup grated parmesan or Romano cheese
2 teaspoons dried tarragon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large bowl combine salad ingredients.

In a smaller bowl, mix dressing ingredients. Pour dressing over
macaroni mix and toss to blend well. Cover and refrigerate several
hours or overnight.

Remove from refrigerator 30 minutes before serving. (More
mayonnaise or sour cream may be needed.)