Ruth’s Chris Classic Crab Cakes

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.

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 :

1. In a large mixing bowl, gently whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, Old Bay seasoning, salt, and black pepper.
2. Carefully fold in the lump crab meat and crushed crackers, mixing just until combined. Be gentle to keep the crab in large, tender pieces.
3. Form the mixture into 6 evenly sized crab cakes and place them on a plate. Refrigerate for 20 to 30 minutes to firm up.
4. Heat the butter and olive oil in a large skillet over medium heat.
5. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and heated through. Avoid flipping too soon to prevent breaking.
6. Transfer to a serving platter and serve immediately with lemon wedges and your favorite sauce.

Variations :

• Substitute panko for crackers for a slightly firmer texture.
• Add a pinch of cayenne for subtle heat.
• Serve over a light arugula salad for an elegant presentation.

Tips :

• Use high-quality lump crab meat for the best flavor and texture.
• Do not overmix; keeping the crab pieces intact makes all the difference.
• For an extra-crisp, steakhouse-style finish, broil the crab cakes for 1 to 2 minutes after pan-searing to achieve a beautifully golden top.