Ruth’s Chris Crab Cakes with Lemon Butter Sauce Recipe – Cozy, buttery crab that feels like Sunday dinner

Introduction

The first time I pan-seared these, the kitchen filled with warm, lemony butter and the soft crackle of crust forming — small comforts that always bring people to the table. Right away, Ruth’s Chris Crab Cakes with Lemon Butter Sauce took me back to slow weekend dinners. This always takes me back to Sunday dinners. For the full recipe details and a printable version, see my recipe page.

Why You’ll Love This

• Quick to pull together, yet feels special for company.
• Big lumps of crab mean restaurant texture at home.
• Bright lemon butter lifts the cakes without hiding flavor.
• Kid-approved and great for leftovers.

Quick Recipe Snapshot

• Servings: 3–4 (makes 6 crab cakes)
• Prep time: 20 minutes (+ 20 minutes chill)
• Cook time: 8–10 minutes
• Total time: 45 minutes
• Skill level: Easy
• Taste: savory + buttery with bright lemon notes

You’ll feel confident plating these after one try.

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:

• Fresh crab = best texture.
• Unsalted butter helps control salt.
• Use lump crab, not claw, for big pieces.

How to Make It

1. First, gently pick through the crab meat and remove any shells. Keep the lumps intact.
2. Then, in a bowl combine mayonnaise, egg, Dijon, 1 tbsp lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper. Fold in crab meat slowly.
3. Next, form the mixture into 6 loose patties, pressing lightly so they stay tender.
4. Chill the patties 20 minutes; this helps them hold together when they hit the pan.
5. Meanwhile, heat 2 tbsp butter or oil in a skillet over medium heat until it sizzles gently.
6. Add crab cakes and sear 3–4 minutes per side. Watch for golden edges and a crisp crust; you’ll smell a nutty, buttery aroma.
7. While they cook, melt 1/2 cup butter in a small saucepan. Then add the wine or broth and simmer 1–2 minutes until slightly reduced.
8. Stir in 1 tbsp lemon juice, lemon zest, pinch of salt, and cream if using; whisk until smooth and warmed through. The sauce should coat the back of a spoon.
9. Finally, spoon lemon butter sauce generously over each crab cake and serve hot, with extra lemon on the side.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use a ring mold to shape cakes quickly and evenly.
2. Common mistake + fix: If cakes fall apart, chill longer and add a tablespoon more breadcrumbs.
3. Simple variation: Swap parsley for chives or add a pinch of cayenne for heat.

Serving Ideas

• Weeknight dinner: Serve with simple greens and roasted new potatoes.
• Weekend brunch: Add a poached egg and hollandaise-lite drizzle.
• Dinner party: Plate on small toasts with microgreens for appetizers.
• Holiday: Pair with steamed asparagus and a crisp white wine.
  Optional garnish: lemon wedges, chopped parsley, or a sprinkle of extra Old Bay.

You might also love pairing these with my snow crab legs with garlic butter for a seafood feast.

Storing & Leftovers

• Fridge: Keep in an airtight container up to 2 days.
• Freezer: Freeze uncooked patties on a tray, then bag for up to 1 month.
• Reheat: Warm gently in a 350°F oven for 8–10 minutes to protect crispness.
  Leftover idea: Make a hearty crab cake sandwich with slaw and lemon mayo.

I also sometimes serve them tucked into a salad for lunch.

FAQs

Q: Can I make these ahead?
A: Yes — form the patties and chill up to 24 hours, or freeze uncooked. Thaw in the fridge before cooking.

Q: What can I substitute for breadcrumbs?
A: Use crushed saltines, panko, or fine cornmeal; adjust a tablespoon at a time until mixture holds together.

Q: How do I know they’re done?
A: Look for golden edges, a firm center, and internal temperature around 145°F; the crab should flake but remain moist.

Q: Is this recipe like the restaurant version?
A: It captures the same buttery finish and big crab lumps; when I serve it, friends say it reminds them of the real thing, especially with the lemon butter sauce and simple sear from Ruth’s Chris Crab Cakes with Lemon Butter Sauce.

Final Thoughts

I love recipes that feel effortless yet special, and these crab cakes do just that — warm, bright, and worth making on a quiet night or for friends. Give them a try, tweak the herbs to your taste, and listen for that first sizzle in the pan. I hope you enjoy these as much as I do — Ruth’s Chris Crab Cakes with Lemon Butter Sauce

Conclusion

For a classic inspiration, see the original Crab Cakes Recipe – Ruth’s Chris Steak House, and for another write-up on their famous dish, check the feature at Ruth’s Chris Steak House Crab Cakes – Happenings Magazine.

Ruth’s Chris Crab Cakes with Lemon Butter Sauce

Quick and delicious crab cakes with a bright lemon butter sauce, perfect for special occasions or a cozy dinner at home.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American, Seafood

Calories: 250

Ingredients Method Notes

Ingredients

  

Crab Cake Mixture

• 1 lb lump crab meat Fresh crab = best texture.
• 1/4 cup mayonnaise
• 1 egg
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice For crab cake mixture
• 1/2 tsp Old Bay seasoning or paprika
• 1/4 cup breadcrumbs If cakes fall apart, chill longer and add a tablespoon more breadcrumbs.
• 1 tbsp fresh parsley, chopped Can substitute with chives.
• Salt and pepper to taste
• 2 tbsp butter or oil for frying

Lemon Butter Sauce

• 1/2 cup butter Unsalted is preferred.
• 1 tbsp lemon juice For the sauce.
• 1 tsp lemon zest
• 1/4 cup white wine or chicken broth
• Pinch of salt
• 1 tbsp heavy cream (optional)

Method

 

Preparation

1. Gently pick through the crab meat and remove any shells, keeping the lumps intact.
2. In a bowl, combine mayonnaise, egg, Dijon, 1 tbsp lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper. Fold in crab meat slowly.
3. Form the mixture into 6 loose patties, pressing lightly so they stay tender.
4. Chill the patties for 20 minutes to help them hold together when cooking.

Cooking

1. Heat 2 tbsp butter or oil in a skillet over medium heat until it sizzles gently.
2. Add crab cakes and sear for 3–4 minutes per side until golden edges form.
3. While the crab cakes cook, melt 1/2 cup butter in a small saucepan.
4. Add the wine or broth to the melted butter and simmer for 1–2 minutes until slightly reduced.
5. Stir in 1 tbsp lemon juice, lemon zest, pinch of salt, and cream (if using); whisk until smooth and warmed through.

Serving

1. Spoon lemon butter sauce generously over each crab cake and serve hot, with extra lemon on the side.

Notes

Store leftovers in an airtight container for up to 2 days. Freeze uncooked patties on a tray, then bag for up to 1 month. Reheat gently in a 350°F oven for 8–10 minutes.