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Plate of homemade crab cakes served with dipping sauce.

Ruth’s Chris Crab Cakes with Lemon Butter Sauce

These crab cakes are tender and flavorful, featuring golden edges and a bright lemon butter sauce that elevates every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Crab Cake Mixture
  • 1 lb lump crab meat Use lump crab for big bites.
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice Fresh lemon brightens the sauce.
  • 1/2 tsp Old Bay seasoning or paprika
  • 1/4 cup breadcrumbs Panko crumbs = lighter texture.
  • 1 tbsp fresh parsley, chopped Swap for chives if desired.
  • to taste salt and pepper Unsalted butter helps control salt.
  • 2 tbsp butter or oil for frying
Lemon Butter Sauce
  • 1/2 cup butter
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup white wine or chicken broth Wine adds depth; broth works fine.
  • a pinch salt
  • 1 tbsp heavy cream (optional)

Method
 

Preparation
  1. Gently pick through crab meat in a bowl to remove any shells, keeping the lumps intact.
  2. Add mayonnaise, egg, Dijon, lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper to the crab. Fold lightly until just combined.
  3. Form the mixture into 6 patties, pressing them lightly to ensure they stay tender.
  4. Chill the patties for about 20 minutes to firm them up.
Cooking
  1. Heat 2 tbsp of butter or oil in a skillet over medium heat until it shimmers.
  2. Add the crab cakes and sear for 3–4 minutes per side until golden brown with a crisp crust.
  3. Ensure the center of the cakes is set.
Lemon Butter Sauce
  1. Melt 1/2 cup butter in a small saucepan and stir in the wine or broth. Simmer for 1–2 minutes to reduce.
  2. Add lemon juice, lemon zest, pinch of salt and optional cream. Stir until smooth and warm.
Serving
  1. Spoon the lemon butter generously over the hot crab cakes and serve immediately.

Notes

Store cooked crab cakes airtight for 2–3 days in the fridge. Freeze uncooked patties on a tray, then bag for up to 1 month. For serving suggestions, pair with lemon wedges, salads, poached eggs, or as holiday appetizers.