Ruth’s Chris crab cakes with lemon butter sauce bring restaurant-quality flavor right into my kitchen. These crab cakes are loaded with sweet, tender crab meat, delicately seasoned, and pan-seared until golden brown. The rich and silky lemon butter sauce takes it to the next level—making this dish feel elegant, yet it’s surprisingly simple to prepare at home.
Why You’ll Love This Recipe
I love how luxurious yet easy this recipe is. The crab cakes are mostly crab meat with just enough binder to hold them together, so the flavor really shines through. The lemon butter sauce adds a bright, tangy contrast to the richness of the crab. It’s perfect for special occasions or anytime I want to impress without a lot of fuss. These are just as good as what I’d order at the restaurant.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crab cakes:
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Lump crab meat (fresh or canned, well-drained)
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Mayonnaise
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Dijon mustard
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Egg
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Lemon juice
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Worcestershire sauce
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Old Bay seasoning
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Salt
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Black pepper
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Parsley, finely chopped
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Breadcrumbs (just enough to bind)
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Butter or oil (for pan-searing)
For the lemon butter sauce:
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Unsalted butter
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Fresh lemon juice
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Garlic, minced
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White wine (optional)
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Heavy cream (optional, for richness)
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Salt
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Black pepper
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Fresh parsley (for garnish)
Directions
Make the crab cakes:
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I gently mix the crab meat with mayo, Dijon, egg, lemon juice, Worcestershire, Old Bay, salt, pepper, parsley, and just enough breadcrumbs to hold it together.
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I shape the mixture into small patties and chill them for at least 30 minutes so they firm up and hold their shape.
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I heat a skillet over medium heat with a bit of butter or oil, then cook the crab cakes until golden and crisp—about 3–4 minutes per side. I handle them gently so they don’t fall apart.
Make the lemon butter sauce:
4. While the crab cakes cook, I melt butter in a small saucepan over low heat.
5. I stir in garlic and cook for 1 minute until fragrant. Then I add lemon juice and white wine (if using), and let it simmer until slightly reduced.
6. I whisk in a splash of cream (optional) for a silky texture and season with salt and pepper.
7. I pour the warm sauce over the crab cakes just before serving and garnish with parsley.
Servings and timing
This recipe makes about 4 crab cakes, serving 2–4 people depending on portion size. It takes about 15 minutes to prep, 30 minutes to chill, and another 15 minutes to cook—so I usually plan for around 1 hour total.
Variations
Sometimes I add a pinch of cayenne or hot sauce to the crab mixture for a little heat. I’ve also made mini versions for appetizers, or served the crab cakes over a salad with the sauce as dressing. If I want to lighten the sauce, I skip the cream and just use butter and lemon juice.
Storage/reheating
I store leftover crab cakes in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or in the oven at 350°F for about 10–12 minutes—this keeps the outside crispy. I keep the sauce separate and reheat it gently on the stovetop, stirring often.
FAQs
Can I use canned crab meat?
Yes, I’ve made this with high-quality canned lump crab meat and it still turns out delicious. I just make sure to drain it really well.
How do I keep the crab cakes from falling apart?
I chill the mixture before cooking and handle them gently when flipping. Using just enough breadcrumbs to bind helps keep the texture light but stable.
Can I bake the crab cakes instead of frying?
Yes, I’ve baked them at 400°F for about 15–20 minutes, flipping once. They’re slightly less crisp but still flavorful and easier for batch cooking.
What can I serve with these crab cakes?
I like to pair them with roasted veggies, a fresh green salad, or even mashed potatoes. The lemon butter sauce goes well with just about anything.
Can I freeze the crab cakes?
Yes, I freeze them raw on a tray until solid, then transfer to a freezer bag. When I’m ready to cook, I thaw them in the fridge and pan-sear as usual.
Conclusion
Ruth’s Chris crab cakes with lemon butter sauce are a standout dish I love making for date nights, holidays, or when I’m craving something a little special. They’re packed with crab, full of flavor, and topped with a rich, buttery sauce that ties it all together. Once I tried this recipe at home, it instantly became a favorite.
