Ruth’s Chris Crab Cakes with Lemon Butter Sauce

Instructions:

1. In a mixing bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay or paprika, breadcrumbs, parsley, salt, and pepper. Take care not to break up the crab lumps.
2. Form the mixture into 6 patties, pressing lightly to keep them tender.
3. Chill the crab cakes for about 20 minutes to help them firm up.
4. Heat the butter or oil in a skillet over medium heat.
5. Sear the crab cakes for 3–4 minutes per side, until golden brown and crisp.
6. While the crab cakes cook, prepare the lemon butter sauce:
   • Melt the butter in a small saucepan.
   • Stir in the wine or broth and simmer for 1–2 minutes.
   • Add lemon juice, lemon zest, salt, and cream if using. Stir until smooth and warm.
7. Spoon the lemon butter sauce generously over the crab cakes before serving.

Variations

• Add a pinch of cayenne or crushed red pepper for mild heat.
• Swap parsley for fresh chives or tarragon for a different herb profile.
• Use panko instead of regular breadcrumbs for a slightly lighter texture.
• Add a touch of garlic to the sauce for deeper flavor.

Tips

• Avoid overmixing to keep the crab cakes airy and tender.
• Chilling the patties helps them stay intact during frying.
• Use a nonstick skillet for the most even browning.
• Serve immediately—the crisp edges and warm lemon butter sauce shine when fresh.