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Delicious homemade crab cakes served with lemon and herbs

Ruth’s Chris Crab Cakes with Lemon Butter Sauce

Cozy, buttery crab cakes with bright lemon butter that evoke the warmth of Sunday dinners.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crab Cakes Ingredients
  • 1 lb lump crab meat Use lump crab for big bites.
  • 1/4 cup mayonnaise Unsalted butter helps control salt.
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice Fresh lemon brightens everything.
  • 1/2 tsp Old Bay seasoning or paprika
  • 1/4 cup breadcrumbs Fine for gentle binding.
  • 1 tbsp fresh parsley, chopped Adds a fresh color pop.
  • to taste salt and pepper
  • 2 tbsp butter or oil for frying
Lemon Butter Sauce Ingredients
  • 1/2 cup butter
  • 1 tbsp lemon juice For sauce.
  • 1 tsp lemon zest
  • 1/4 cup white wine or chicken broth
  • a pinch salt
  • 1 tbsp heavy cream Optional

Method
 

Preparation
  1. Gently mix the crab meat, mayonnaise, egg, Dijon, lemon juice, Old Bay (or paprika), breadcrumbs, parsley, salt, and pepper in a bowl, being careful not to smash the crab lumps.
  2. Shape the mixture into six patties, pressing lightly to keep them tender.
  3. Chill the patties for about 20 minutes to help them hold together.
Cooking
  1. Heat 2 tablespoons butter or oil in a skillet over medium heat until shimmering.
  2. Sear the cakes for 3–4 minutes per side until golden brown with crisp edges.
  3. While the cakes cook, melt 1/2 cup butter in a small saucepan.
  4. Stir in the wine or broth and simmer for 1–2 minutes to reduce slightly, then add 1 tablespoon lemon juice, 1 teaspoon zest, a pinch of salt, and cream if using.
  5. Whisk until smooth and warm, adjusting lemon or salt to taste.
  6. Spoon the lemon butter sauce over the crab cakes before serving.

Notes

Store cooked crab cakes in the fridge for up to 3 days. Freeze uncooked patties for up to 1 month. Reheat gently in a 350°F oven to keep edges crisp.