Introduction
The kitchen smelled like warm butter and lemon zest as I seared the first crab cake; the sizzle filled the room and I kept smiling. Right away I knew this version — Ruth’s Chris Crab Cakes with Lemon Butter Sauce — would be a keeper. This always takes me back to Sunday dinners. If you like easy, comforting meals, try pairing it with a quick bran muffins with applesauce for a cozy finish.
Why You’ll Love This
- Big crab flavor with simple pantry ingredients.
- Ready in about 40 minutes — weeknight-friendly.
- Tender inside, crisp outside — kids usually love it.
- Lemon butter adds bright, silky richness without fuss.
Quick Recipe Snapshot
- Servings: 3–4 (makes 6 crab cakes)
- Prep time: 20 minutes (+20 minutes chill)
- Cook time: 8–10 minutes
- Total time: 40–50 minutes
- Skill level: Easy
- Taste: savory + buttery with bright lemon notes
Warm and steady: follow the steps and you’ll finish with restaurant-style crab cakes at home. Also, if you want a sweet finish after dinner, consider serving with a warm bread pudding with vanilla sauce.
Ingredients You’ll Need
- 1 lb lump crab meat
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp Old Bay seasoning or paprika
- 1/4 cup breadcrumbs
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp butter or oil for frying
- 1/2 cup butter for sauce
- 1 tbsp lemon juice for sauce
- 1 tsp lemon zest
- 1/4 cup white wine or chicken broth
- Pinch of salt
- Optional: 1 tbsp heavy cream
Chef notes:
- Use lump crab for big bites.
- Unsalted butter helps control salt.
- Fresh lemon brightens everything.
How to Make It
- First, gently pick through the crab meat and remove any shells. Keep big lumps intact.
- Then, in a bowl combine mayonnaise, egg, Dijon, lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper. Fold in crab meat slowly.
- Next, form the mixture into 6 loose patties; press lightly so they stay tender. This is a delicate step — you want shape, not a brick.
- Chill the patties on a plate for about 20 minutes; this firms them and helps them hold up when frying.
- Meanwhile, heat 2 tablespoons butter or oil in a skillet over medium heat until it shimmers.
- Sear the crab cakes 3–4 minutes per side, watching for a deep golden crust and a warm, flaky interior; you’ll smell butter and lemon as they brown.
- Meanwhile, melt 1/2 cup butter in a small saucepan, then add the wine or broth and simmer 1–2 minutes until slightly reduced.
- Stir in lemon juice, lemon zest, pinch of salt, and heavy cream if using; heat until smooth and warm but don’t boil. The sauce should coat a spoon and shine.
- Finally, spoon the lemon butter sauce generously over the crab cakes and serve immediately while the crust is crisp and the center stays tender.
- For a surf-and-turf night, serve alongside pan-seared steak or my butter garlic steak bites with potatoes.
Kitchen Tips (From My Kitchen)
- Time-saver: Use chilled plates to keep crab cakes warm longer.
- Common mistake + fix: Overmixing breaks crab lumps — fold gently and stop.
- Simple variation: Add a pinch of cayenne or chopped chives for heat and color.
Serving Ideas
- Weeknight dinner: Serve with a simple lemony green salad and roasted potatoes.
- Brunch: Top with a poached egg and a drizzle of lemon butter.
- Holiday starter: Plate smaller cakes on toast points for a pretty appetizer.
- Garnish ideas: chopped parsley, lemon wedges, and a light remoulade.
- Pairing: balance richness with a bright slaw or steamed asparagus and consider a rich pasta like creamy cajun beef spaghetti for a bold mate.
Storing & Leftovers
- Fridge: Keep in an airtight container up to 2 days.
- Freezer: Freeze uncooked patties on a tray, then bag up to 1 month.
- Reheat: Warm gently in a 350°F oven for 8–10 minutes to keep crust crisp.
Leftover idea: Make a crab cake sandwich with greens and extra lemon butter.
Ruth’s Chris Crab Cakes with Lemon Butter Sauce
Ingredients
Method
- Gently pick through the crab meat and remove any shells. Keep big lumps intact.
- In a bowl, combine mayonnaise, egg, Dijon, lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper. Fold in crab meat slowly.
- Form the mixture into 6 loose patties; press lightly to keep them tender. Chill the patties on a plate for about 20 minutes.
- Heat 2 tablespoons butter or oil in a skillet over medium heat until it shimmers.
- Sear the crab cakes 3-4 minutes per side until golden brown and warm in the center.
- For the sauce, melt 1/2 cup butter in a small saucepan, add the wine or broth and simmer for 1-2 minutes.
- Stir in lemon juice, lemon zest, pinch of salt, and heavy cream if using. Heat until smooth and warm, but do not boil.
- Spoon the lemon butter sauce generously over the crab cakes and serve immediately.
Notes
FAQs
Q: Can I make these ahead?
A: Yes — you can form the patties and chill them overnight; cook just before serving for best texture. If planning a party, do the sauce last minute.
Q: Can I use canned crab?
A: You can, but lump crab gives better texture and flavor; drain canned crab well and pat dry.
Q: How do I know they’re done?
A: Look for golden-brown edges, a warm center, and a flaky texture when you press lightly.
Q: Can I freeze cooked crab cakes?
A: Freeze cooked cakes in a single layer, then wrap tightly; reheat in oven from frozen to protect the crust.
Final Thoughts
I love how simple ingredients turn into something special here: the lemon butter lifts the crab and the cakes stay tender inside with a crisp edge. Try them once exactly as written, and then tweak — a little heat, more herbs, or a splash of cream in the sauce — until it feels like yours. I hope your kitchen smells as good as mine did the first time I made Ruth’s Chris Crab Cakes with Lemon Butter Sauce.
Conclusion
For the original restaurant version, see the Crab Cakes Recipe – Ruth’s Chris Steak House for inspiration.
For a local write-up and history, check the Ruth’s Chris Steak House Crab Cakes – Happenings Magazine.
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