Ruth’s Chris Style Crab Cakes with Lemon Butter

Why Make This Recipe

Ruth’s Chris Style Crab Cakes are a delightful treat that elevate any meal. With their crispy exterior and tender, flavorful crab inside, they bring a taste of fine dining right to your home. Pairing these cakes with a creamy lemon butter sauce makes them even more irresistible. Whether it’s for a special occasion or a simple weeknight dinner, making these crab cakes is a great choice for impressing family and friends.

How to Make Ruth’s Chris Style Crab Cakes

Ingredients:

• 1 lb jumbo lump crab meat
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh parsley, chopped
• 2 tbsp butter
• 1 tbsp oil
• 1/2 cup unsalted butter, cold & cubed
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp heavy cream
• Pinch of salt

Directions:

1. Make the Crab Mixture: In a bowl, whisk together the mayonnaise, egg, Dijon mustard, lemon juice, and Old Bay seasoning. Gently fold in the crab meat and panko breadcrumbs. This keeps the large pieces of crab intact for the best texture.
2. Form the Crab Cakes: Shape the mixture into 4 large or 6 smaller crab cakes. Press lightly to ensure they hold together without being too dense.
3. Chill for Best Results: Place the formed crab cakes in the refrigerator for 20 minutes. Chilling helps them firm up and cook evenly.
4. Sear to Golden Perfection: Heat butter and oil in a skillet over medium heat. Cook the crab cakes for 3–4 minutes on each side until they are deep golden brown and crispy.
5. Make the Lemon Butter: In a saucepan, simmer the chicken broth for 2 minutes. Lower the heat and whisk in the cream. Gradually add in the cold butter cubes until the sauce is smooth and thick. Stir in the lemon juice, lemon zest, and a pinch of salt.
6. Finish and Serve: Plate the hot crab cakes and spoon the lemon butter sauce over the top for a rich and silky finish.

How to Serve Ruth’s Chris Style Crab Cakes

Serve your crab cakes hot, drizzled with the lemon butter sauce. They pair beautifully with a light salad or some steamed vegetables. You can also enjoy them with a side of rice or potatoes for a heartier meal.

How to Store Ruth’s Chris Style Crab Cakes

If you have leftovers, store the crab cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze uncooked crab cakes for up to 2 months. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Ruth’s Chris Style Crab Cakes

• Be gentle when mixing the ingredients to keep the crab meat intact.
• Chilling the crab cakes helps them hold their shape during cooking.
• For extra flavor, add chopped green onions or bell peppers to the crab mixture.
• Adjust the seasoning to your taste, especially if you prefer a bit more spice.

Variation

For a twist, try adding different herbs or spices to the crab mixture, like cilantro or garlic powder. You can also substitute the lemon butter with a spicy remoulade sauce for a kick.

FAQs

Q: Can I use canned crab meat instead of fresh?
A: Yes, you can use canned crab meat, but be sure to drain it well and check for shells.

Q: What is the best way to reheat crab cakes?
A: The best way to reheat crab cakes is in a skillet over low heat until warmed through. You can also use an oven preheated to 350°F (175°C) for about 10 minutes.

Q: Can I make these crab cakes ahead of time?
A: Yes, you can prepare the crab cakes ahead of time, chill them, and then cook them right before serving.

Ruth’s Chris Style Crab Cakes

Delightful crab cakes with a crispy exterior and tender, flavorful crab inside, served with a creamy lemon butter sauce.

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Prep Time 30 minutes mins

Cook Time 8 minutes mins

Total Time 38 minutes mins

Servings: 4 crab cakes

Course: Appetizer, Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Crab Cakes

• 1 lb jumbo lump crab meat
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh parsley, chopped

For the Lemon Butter Sauce

• 2 tbsp butter
• 1 tbsp oil
• 1/2 cup unsalted butter, cold & cubed
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp heavy cream
• 1 pinch salt

Method

 

Make the Crab Mixture

1. In a bowl, whisk together the mayonnaise, egg, Dijon mustard, lemon juice, and Old Bay seasoning.
2. Gently fold in the crab meat and panko breadcrumbs.

Form the Crab Cakes

1. Shape the mixture into 4 large or 6 smaller crab cakes.
2. Press lightly to ensure they hold together without being too dense.

Chill for Best Results

1. Place the formed crab cakes in the refrigerator for 20 minutes.

Sear to Golden Perfection

1. Heat butter and oil in a skillet over medium heat.
2. Cook the crab cakes for 3–4 minutes on each side until they are deep golden brown and crispy.

Make the Lemon Butter

1. In a saucepan, simmer the chicken broth for 2 minutes.
2. Lower the heat and whisk in the cream.
3. Gradually add in the cold butter cubes until the sauce is smooth and thick.
4. Stir in the lemon juice, lemon zest, and a pinch of salt.

Finish and Serve

1. Plate the hot crab cakes and spoon the lemon butter sauce over the top for a rich and silky finish.

Notes

Be gentle when mixing the ingredients to keep the crab meat intact. Chilling the crab cakes helps them hold their shape during cooking. For extra flavor, add chopped green onions or bell peppers to the crab mixture. Adjust the seasoning to your taste, especially if you prefer a bit more spice.