Go Back
Delicious homemade crab cakes served with tangy sauce and garnished with herbs.

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
Cook Time 10 minutes
Total Time 45 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 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.