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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!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
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.