Ruth’s Chris Crab Cakes with Lemon Butter Sauce

  Ruth’s Chris Crab Cakes with Lemon Butter Sauce 

Luxe, tender crab cakes with that signature steakhouse richness — finished in a silky lemon-butter sauce that takes them over the top! 

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Yield: 6 crab cakes

Ingredients:

Crab Cakes:

• 1 lb lump crab meat (don’t break up the lumps!)

• 1/4 cup mayo

• 1 egg

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1/2 tsp Old Bay or paprika

• 1/4 cup breadcrumbs (just enough to bind)

• 1 tbsp fresh parsley, chopped

• Salt & 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 cream for extra silkiness

Instructions:

1. In a bowl, gently mix crab meat, mayo, egg, Dijon, lemon juice, Old Bay, breadcrumbs, parsley, salt, and pepper.

2. Form into 6 patties, pressing lightly so they stay tender.

3. Heat butter or oil in a skillet over medium heat.

4. Sear crab cakes 3–4 minutes per side until golden and crisp.

5. Meanwhile, make the lemon butter sauce:

   – Melt butter in a small saucepan.

   – Add wine or broth and simmer 1–2 minutes.

   – Stir in lemon juice, zest, salt, and cream if using.

6. Spoon warm lemon butter sauce over crab cakes just before serving.