Ruth’s Chris Crab Cakes with Lemon Butter Sauce Recipe – A Touch of Coastal Comfort on Your Plate

Imagine it’s a cozy evening, and the golden sun is setting just beyond your kitchen window. The aroma of freshly fried crab cakes fills the air, mingling with the soft sounds of chatter from the family gathered around the table. This delightful picture encapsulates my experience making Ruth’s Chris Crab Cakes with Lemon Butter Sauce. With tender lump crab meat and a melt-in-your-mouth lemon butter sauce, these crab cakes remind me of special celebrations, family dinners, and simple moments filled with joy.

Why You’ll Love It

• Quick and easy to make, perfect for busy weeknights!
• Comforting homemade flavor that brings everyone together.
• Made with simple ingredients you probably already have.
• Great for any occasion, from casual dinners to elegant gatherings.
• Always a crowd-pleaser — no one can say no to crab cakes!

Ingredients You’ll Need

• 1 lb lump crab meat – Fresh is best!
• 1/4 cup mayonnaise – This binds it together while keeping it moist.
• 1 egg – Acts as a binder for those lovely crab cakes.
• 1 tbsp Dijon mustard – Adds a zesty kick.
• 1 tbsp lemon juice – Brightens the whole dish.
• 1/2 tsp Old Bay seasoning or paprika – For that classic seafood flavor.
• 1/4 cup breadcrumbs – Helps the patties hold their shape.
• 1 tbsp fresh parsley, chopped – A touch of color and freshness.
• Salt and pepper to taste – Never forget this!
• 2 tbsp butter or oil for frying – For that crisp, golden exterior.
• 1/2 cup butter – Yes, it’s rich, but it’s worth it!
• 1 tbsp lemon juice (for sauce) – Another layer of citrus goodness.
• 1 tsp lemon zest – More lemony zing!
• 1/4 cup white wine or chicken broth – Enhances the sauce’s depth.
• Pinch of salt – Just a dash to balance flavors.
• Optional: 1 tbsp heavy cream – Makes the sauce extra luscious.

How to Make It

1. In a mixing bowl, gently combine the lump crab meat, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning (or paprika), breadcrumbs, parsley, salt, and pepper. Take care — you don’t want to break up that lovely crab too much.
2. Form the mixture into about six patties, pressing lightly to hold them together. You want the texture to be delicate yet firm.
3. Chill those crab cakes in the fridge for about 20 minutes. This helps them hold their shape during cooking.
4. Now, heat the butter or oil in a skillet over medium heat, allowing it to get nice and hot. You’ll hear that soft sizzle when the time is right.
5. Sear the crab cakes for about 3-4 minutes per side until they’re golden and crispy. Trust me, the aroma will be divine!
6. For the lemon butter sauce, melt the remaining butter in a saucepan. Stir in the white wine or broth, letting it simmer for 1-2 minutes.
7. Add the lemon juice, zest, and a pinch of salt. Stir until it’s smooth and ready to pour.
8. Spoon the luscious sauce over the crab cakes before serving. Voila! Your Ruth’s Chris Crab Cakes with Lemon Butter Sauce are ready to impress.

Kitchen Tips

• Time-saving trick: Make the crab cake mixture the night before and let it chill overnight for even more flavor!
• Common mistake fix: If your mixture is too crumbly, add a bit more mayonnaise or a dab of cream to help it stick together.
• Creative twist: Try adding a dash of hot sauce for a spicy kick or some chopped green onions for extra flavor.

Serving Ideas

These crab cakes are perfect for a family dinner or a cozy night in. I love serving them alongside a light salad or some crispy roasted potatoes. You could even elevate your presentation with a sprinkle of microgreens on top. Don’t forget a wedge of lemon on the side for that extra zing! They shine during special occasions and simple evenings alike.

Storing & Leftovers

• Store any leftovers in an airtight container in the fridge for up to three days.
• To reheat them without losing that beautiful texture, try warming them up in the oven at 350°F for about 10-15 minutes.
• You can even turn leftover crab cakes into a delightful crab salad or sandwich for lunch the next day!

FAQs

Q: Can I make this ahead of time?
A: Definitely! In fact, letting them sit in the fridge for a few hours or overnight can enhance the flavors, making the Ruth’s Chris Crab Cakes with Lemon Butter Sauce even better.

Q: Can I swap any ingredients?
A: Of course! You can use whatever you’ve got on hand. No Dijon? Try regular mustard or even a dash of wasabi for an interesting twist!

Q: What’s the best way to serve it?
A: Fresh from the pan! Enjoy them warm, topped with that smooth lemon butter sauce for an unforgettable experience.

Q: How do I know it’s perfectly cooked?
A: Look for those beautiful golden edges, and follow your nose — that pleasant, fragrant smell means they are ready to eat!

Final Thoughts

Making Ruth’s Chris Crab Cakes with Lemon Butter Sauce in my kitchen is not just about the food; it’s about creating moments. Whether it’s an ordinary Tuesday or a special celebration, these crab cakes bring a bit of coastal charm to my home. I invite you to try them and make them your own. They are more than just a recipe; they’re a way to gather loved ones, share stories, and enjoy life’s beautiful flavors. Give this recipe a whirl, and I promise, these Ruth’s Chris Crab Cakes with Lemon Butter Sauce will become a cherished favorite in your kitchen too!

Ruth's Chris Crab Cakes with Lemon Butter Sauce

Delicious crab cakes made with tender lump crab meat, served with a rich lemon butter sauce. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: American, Seafood

Calories: 300

Ingredients Method Notes

Ingredients

  

Crab Cake Mixture

• 1 lb lump crab meat Fresh is best!
• 1/4 cup mayonnaise Binds it together while keeping it moist.
• 1 large egg Acts as a binder.
• 1 tbsp Dijon mustard Adds a zesty kick.
• 1 tbsp lemon juice Brightens the dish.
• 1/2 tsp Old Bay seasoning or paprika For classic seafood flavor.
• 1/4 cup breadcrumbs Helps hold patties together.
• 1 tbsp fresh parsley, chopped Adds color and freshness.
• to taste Salt and pepper Never forget this!
• 2 tbsp butter or oil for frying For a crisp, golden exterior.

Lemon Butter Sauce

• 1/2 cup butter Rich and creamy.
• 1 tbsp lemon juice For sauce.
• 1 tsp lemon zest Adds more lemony zing.
• 1/4 cup white wine or chicken broth Enhances sauce depth.
• a pinch salt Balances the flavors.
• 1 tbsp heavy cream (optional) Makes the sauce extra luscious.

Method

 

Preparation

1. In a mixing bowl, gently combine the lump crab meat, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning (or paprika), breadcrumbs, parsley, salt, and pepper.
2. Form the mixture into about six patties, pressing lightly to hold them together.
3. Chill those crab cakes in the fridge for about 20 minutes.

Cooking

1. Heat the butter or oil in a skillet over medium heat until nice and hot.
2. Sear the crab cakes for about 3-4 minutes per side until they’re golden and crispy.

Lemon Butter Sauce

1. Melt the remaining butter in a saucepan.
2. Stir in the white wine or broth and let it simmer for 1-2 minutes.
3. Add the lemon juice, zest, and a pinch of salt. Stir until smooth.
4. Spoon the sauce over the crab cakes before serving.

Notes

Time-saving trick: Make the crab cake mixture the night before and let it chill overnight for more flavor! If the mixture is too crumbly, add a bit more mayonnaise or cream to help stick together.