Introduction
The kitchen smelled like butter and lemon; the skillet sang a soft sizzle as I flipped the first crab cake. Right away I thought of those restaurant plates, and how a simple sauce can lift everything — Ruth’s Chris Crab Cakes with Lemon Butter Sauce sits right in that sweet spot. This always takes me back to Sunday dinners. Also, if you want a warm baked treat while these rest, try my bran muffins with applesauce for a cozy starter.
Why You’ll Love This
- Bright, buttery sauce that doesn’t overpower the crab.
- Quick to pull together for weeknights.
- Keeps crab lumps intact for a restaurant feel.
- Kid-friendly texture, adult flavor.
Quick Recipe Snapshot
- Servings: 4 (6 cakes)
- Prep time: 20 minutes (+ chill 20 minutes)
- Cook time: 10 minutes
- Total time: 50 minutes
- Skill level: Easy
- Taste: savory + buttery with bright lemon
This recipe is straightforward, so you can relax and enjoy the process.
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:
- Lump crab = big bites of crab.
- Unsalted butter helps control salt.
- Fresh lemon brightens the sauce.
Also, while assembling, glance at a sweet finish like bread pudding with vanilla sauce for a special touch.
How to Make It
- First, in a bowl, gently combine crab, mayo, egg, Dijon, lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper. Keep lumps intact.
- Then, form the mixture into 6 patties, pressing lightly so they stay tender.
- Next, chill the patties for about 20 minutes; this firms them and helps them hold shape.
- Meanwhile, heat 2 tablespoons butter or oil in a skillet over medium. Look for a shimmering surface, not smoking.
- Then, sear the crab cakes 3–4 minutes per side. Watch for golden edges and a confident sizzle. They’re done when crust is deep golden and they feel set.
- While the cakes cook, melt 1/2 cup butter in a small saucepan. Stir in wine or broth and simmer 1–2 minutes until slightly reduced.
- Next, add lemon juice, lemon zest, a pinch of salt, and cream if using. Stir until smooth and warm; the sauce will smell bright and buttery.
- Finally, spoon the lemon butter sauce generously over the hot crab cakes and serve right away.
Also, if you like a crisper crust, finish the cakes in a hot oven for 2–3 minutes.
For a different protein pairing tip, try this flavor energy with butter garlic steak bites with potatoes.
Kitchen Tips (From My Kitchen)
- Time-saver: Use cooled crab straight from the fridge; it firms easier and blends less.
- Common mistake: Overworking the crab. Fix it by folding gently and stopping once mixed.
- Simple variation: Add a pinch of cayenne or swap parsley for chives.
Serving Ideas
- Weeknight dinner: Serve with lemon-butter green beans and roasted potatoes.
- Brunch: Pair with poached eggs and a light salad.
- Holiday starter: Plate small cakes as an elegant appetizer.
- Garnish with extra lemon zest, chopped parsley, or a drizzle of sauce.
- For a lighter meal, pile on mixed greens and a crisp vinaigrette.
Also, for a comforting combo, place them on toasted brioche for a lovely sandwich and serve with tart pickles. Try pairing with creamy cajun beef spaghetti only if you want bold contrast.
Storing & Leftovers
- Fridge: Store cooked crab cakes airtight up to 3 days.
- Freezer: Freeze unfried patties for up to 1 month; thaw overnight.
- Reheat: Warm gently in a skillet over medium-low to keep crust crisp.
Leftover idea: Make a crab cake salad or tuck a cake into a roll for a tasty sandwich.
Ruth’s Chris Crab Cakes with Lemon Butter Sauce
Ingredients
Method
- In a bowl, gently combine crab, mayo, egg, Dijon, lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper. Keep lumps intact.
- Form the mixture into 6 patties, pressing lightly so they stay tender.
- Chill the patties for about 20 minutes; this firms them and helps them hold shape.
- Heat 2 tablespoons butter or oil in a skillet over medium. Look for a shimmering surface, not smoking.
- Sear the crab cakes 3–4 minutes per side. Watch for golden edges and a confident sizzle.
- They’re done when the crust is deep golden and they feel set.
- While the cakes cook, melt 1/2 cup butter in a small saucepan. Stir in wine or broth and simmer 1–2 minutes until slightly reduced.
- Add lemon juice, lemon zest, a pinch of salt, and cream if using. Stir until smooth and warm.
- Spoon the lemon butter sauce generously over the hot crab cakes and serve right away.
Notes
FAQs
Q: Can I make these ahead?
A: Yes. Form the patties and chill up to 24 hours, or freeze uncooked patties for later.
Q: What can I substitute if I don’t have lump crab?
A: Use backfin or a mix of flaked crab; just keep pieces chunky for texture.
Q: How will I know the crab cakes are done?
A: Look for deep golden color, a firm center, and a steady sizzle when flipped.
Q: Can I freeze the finished dish?
A: You can freeze cooked cakes, but the texture changes; I prefer freezing uncooked patties.
Also, a restaurant-style touch and extra butter make these feel like Ruth’s Chris Crab Cakes with Lemon Butter Sauce to me.
Conclusion
If you enjoy a small, buttery indulgence, make these for guests or a quiet night in; they come together quickly and taste thoughtful. For the original inspiration and a restaurant take, check the classic Crab Cakes Recipe – Ruth’s Chris Steak House, and for a local write-up and history, see this feature on Ruth’s Chris Steak House Crab Cakes – Happenings Magazine. Enjoy, tweak a little, and savor every buttery bite of Ruth’s Chris Crab Cakes with Lemon Butter Sauce
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