Name: Ruth’s Chris Crab Cakes with Lemon Butter Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb lump crab meat (fresh or canned, well-drained); 1/4 cup mayonnaise; 1 tsp Dijon mustard; 1 egg, beaten; 1 tbsp lemon juice; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp parsley, finely chopped; 1/4–1/3 cup breadcrumbs (just enough to bind); 2 tbsp butter or oil (for pan-searing); For the lemon butter sauce:; 4 tbsp unsalted butter; 1 tbsp fresh lemon juice; 1 clove garlic, minced; 2 tbsp white wine (optional); 2 tbsp heavy cream (optional, for richness); Salt and black pepper to taste; Chopped fresh parsley (for garnish)

Description

Ruth’s Chris crab cakes with lemon butter sauce are packed with sweet lump crab meat, delicately seasoned, and pan-seared until golden brown. Topped with a rich and tangy lemon butter sauce, this elegant yet easy dish brings restaurant-quality flavor to your kitchen.

Ingredients

1 lb lump crab meat (fresh or canned, well-drained)
1/4 cup mayonnaise
1 tsp Dijon mustard
1 egg, beaten
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 tsp salt
1/4 tsp black pepper
1 tbsp parsley, finely chopped
1/4–1/3 cup breadcrumbs (just enough to bind)
2 tbsp butter or oil (for pan-searing)
For the lemon butter sauce:
4 tbsp unsalted butter
1 tbsp fresh lemon juice
1 clove garlic, minced
2 tbsp white wine (optional)
2 tbsp heavy cream (optional, for richness)
Salt and black pepper to taste
Chopped fresh parsley (for garnish)

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Instructions

In a bowl, gently mix crab meat, mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, pepper, parsley, and just enough breadcrumbs to bind.
Shape into 4 crab cake patties. Cover and chill for at least 30 minutes.
Heat butter or oil in a skillet over medium heat. Gently cook crab cakes for 3–4 minutes per side until golden brown and crisp. Set aside.
For the sauce, melt butter in a small saucepan over low heat.
Add garlic and cook for 1 minute. Stir in lemon juice and white wine, and simmer until slightly reduced.
Whisk in heavy cream if using, and season with salt and pepper.
Spoon warm sauce over crab cakes and garnish with chopped parsley before serving.

Notes

Chilling the crab cakes helps them hold their shape during cooking.
Use high-quality canned crab meat if fresh isn’t available—just drain it well.
You can bake the crab cakes at 400°F for 15–20 minutes for a lighter option.
Add a pinch of cayenne or hot sauce to the crab mixture for extra heat.
The lemon butter sauce can be made without cream for a lighter version.

Nutrition

Serving Size: 1 crab cake with sauce
Calories: 310
Sugar: 1g
Sodium: 520mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 17g
Cholesterol: 115mg