Ruth’s Chris Crab Cakes with Lemon Butter Sauce deliver all the elegance and indulgence of a fine steakhouse experience, right from your own kitchen. These crab cakes celebrate the delicate, naturally sweet flavor of lump crab meat, bound with just enough ingredients to hold everything together while keeping the texture light and luxurious. Searing them in butter creates a beautifully crisp exterior that gives way to a tender, flaky center.
The accompanying lemon butter sauce is what truly elevates this dish. Silky, bright, and richly layered, it complements the crab without overpowering it. Butter forms the velvety base, while lemon juice and zest bring clean acidity. A splash of white wine or broth adds depth, and a hint of cream transforms the sauce into something decadently smooth. Spoon it generously over the warm crab cakes for that unmistakable steakhouse finish.
These crab cakes are ideal for special dinners, celebrations, or any evening when you want to bring a touch of luxury to the table. With minimal fillers and maximum flavor, they showcase the crab beautifully and feel refined yet approachable. A brief chill before frying ensures they hold together perfectly and crisp to golden perfection.
Serve them with a fresh salad, roasted vegetables, or a simple side of asparagus for a complete, elegant meal.
Servings and Timing
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Yield: 6 crab cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Crab Cakes:
- 1 lb lump crab meat (keep the lumps intact)
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp Old Bay seasoning or paprika
- 1/4 cup breadcrumbs (just enough to bind)
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp butter or oil for frying
Lemon Butter Sauce:
- 1/2 cup butter (1 stick)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 cup white wine or chicken broth
- Pinch of salt
- Optional: 1 tbsp heavy cream
Instructions:
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