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Ruth’s Chris Crab Cakes with Lemon Butter Sauce

Cozy, buttery crab cakes with a bright lemon sauce, perfect for weeknight dinners or elegant appetizers.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 cakes
Course: Appetizer, Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crab cakes
  • 1 lb lump crab meat Big bites of crab.
  • 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 Unsalted butter helps control salt.
For the lemon butter sauce
  • 1/2 cup butter
  • 1 tbsp lemon juice For sauce.
  • 1 tsp lemon zest
  • 1/4 cup white wine or chicken broth
  • 1 pinch salt
  • 1 tbsp heavy cream Optional.

Method
 

Preparation
  1. In a bowl, gently combine crab, mayo, egg, Dijon, lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper. Keep lumps intact.
  2. Form the mixture into 6 patties, pressing lightly so they stay tender.
  3. Chill the patties for about 20 minutes; this firms them and helps them hold shape.
Cooking
  1. Heat 2 tablespoons butter or oil in a skillet over medium. Look for a shimmering surface, not smoking.
  2. Sear the crab cakes 3–4 minutes per side. Watch for golden edges and a confident sizzle.
  3. They’re done when the crust is deep golden and they feel set.
  4. 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.
  5. Add lemon juice, lemon zest, a pinch of salt, and cream if using. Stir until smooth and warm.
  6. Spoon the lemon butter sauce generously over the hot crab cakes and serve right away.

Notes

For a crisper crust, finish the cakes in a hot oven for 2–3 minutes. Store cooked crab cakes airtight up to 3 days in the fridge. Freeze uncooked patties for up to 1 month.