Ruth’s Chris–Style Classic Crab Cakes are all about showcasing sweet, delicate lump crab meat with minimal filler and maximum flavor. Lightly seasoned and pan-seared to a golden crust, these crab cakes are tender and buttery inside with just the right amount of crispness on the outside.
The key to steakhouse-quality crab cakes is restraint. A simple blend of mayonnaise, Dijon, Worcestershire, lemon juice, and Old Bay enhances the natural sweetness of the crab without overpowering it. Buttery crackers provide structure while still keeping the texture soft and moist.
Chilling the cakes before cooking helps them hold their shape, ensuring a beautiful golden crust when seared. A quick finish in the skillet — or even under the broiler — creates that signature steakhouse presentation.
ADVERTISEMENT
Serve with fresh lemon wedges and a classic remoulade or tartar sauce for an elegant appetizer or main course that feels restaurant-worthy.
Servings: 6 crab cakes
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: 25 minutes
Ingredients :
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp Old Bay seasoning
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/2 cup crushed buttery crackers
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Instructions:
See Next Page =>
