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Ruth’s Chris Crab Cakes with Lemon Butter Sauce

These crab cakes are made with lump crab meat and served with a rich lemon butter sauce, delivering a comforting and elegant weeknight meal.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Entrée
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb lump crab meat Use lump crab for big bites.
  • 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 Unsalted butter helps control salt.
  • 2 tbsp butter or oil for frying
For the lemon butter sauce
  • 1/2 cup butter Melt in a small saucepan.
  • 1 tbsp lemon juice For sauce.
  • 1 tsp lemon zest
  • 1/4 cup white wine or chicken broth Add for flavor.
  • Pinch of salt
  • 1 tbsp heavy cream (optional)

Method
 

Preparation
  1. Gently pick through the crab meat and remove any shells. Keep big lumps intact.
  2. In a bowl, combine mayonnaise, egg, Dijon, lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper. Fold in crab meat slowly.
  3. Form the mixture into 6 loose patties; press lightly to keep them tender. Chill the patties on a plate for about 20 minutes.
Cooking
  1. Heat 2 tablespoons butter or oil in a skillet over medium heat until it shimmers.
  2. Sear the crab cakes 3-4 minutes per side until golden brown and warm in the center.
  3. For the sauce, melt 1/2 cup butter in a small saucepan, add the wine or broth and simmer for 1-2 minutes.
  4. Stir in lemon juice, lemon zest, pinch of salt, and heavy cream if using. Heat until smooth and warm, but do not boil.
  5. Spoon the lemon butter sauce generously over the crab cakes and serve immediately.

Notes

Common mistake: Overmixing breaks crab lumps — fold gently and stop. Variations: Add a pinch of cayenne or chives for additional flavor.