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Ruth’s Chris Crab Cakes

Ruth’s Chris Crab Cakes: Irresistibly Crispy with Lemon Bliss

Enjoy Ruth’s Chris Crab Cakes, loaded with lump crab meat and zesty lemon butter sauce, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 8 minutes
Chilling Time 20 minutes
Total Time 58 minutes
Servings: 6 cakes
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 lb Lump Crab Meat Fresh is best!
  • 1/4 cup Mayonnaise Greek yogurt is a great substitute.
  • 1 large Egg Acts as a binder.
  • 1 tbsp Dijon Mustard Adds a zesty kick.
  • 1 tbsp Lemon Juice Always use fresh.
  • 1 tbsp Old Bay Seasoning or Paprika Adjust to taste.
  • 1/2 cup Breadcrumbs Opt for panko for extra crunch.
  • 1/4 cup Fresh Parsley (chopped) Chives make a fine substitute.
  • to taste Salt and Pepper Essential for seasoning.
  • Oil (for frying) Butter or Oil Choose oil with a high smoke point.
For the Lemon Butter Sauce
  • 1/2 cup Butter Unsalted is best.
  • 1 tbsp Lemon Juice Adds welcome citrus flavor.
  • 1 tsp Lemon Zest Enhances lemon flavor.
  • 1/4 cup White Wine or Chicken Broth Vegetable broth is a non-alcoholic alternative.
  • a pinch Salt Balances the sauce flavors.
  • 1/4 cup Heavy Cream (optional) Makes the sauce extra luscious.

Equipment

  • large mixing bowl
  • Skillet
  • saucepan
  • Parchment paper

Method
 

Crab Cakes Preparation
  1. In a large mixing bowl, gently fold together the lump crab meat, mayonnaise, egg, Dijon mustard, and lemon juice. Add Old Bay seasoning or paprika, breadcrumbs, chopped parsley, and season with salt and pepper to taste.
  2. Form the crab mixture into about six equal patties, pressing them gently together.
  3. Cover the tray with plastic wrap and refrigerate the crab cakes for about 20 minutes.
  4. In a large skillet, heat butter or oil over medium heat until shimmering.
  5. Gently transfer the chilled crab cakes into the skillet and sear for 3-4 minutes until golden-brown. Flip and fry for another 3-4 minutes.
Lemon Butter Sauce
  1. In a separate saucepan, melt butter over medium-low heat. Stir in white wine or chicken broth and allow it to simmer for 1-2 minutes.
  2. Add freshly squeezed lemon juice, lemon zest, and a pinch of salt to the sauce.
  3. Plate the freshly fried crab cakes warm, spooning the luscious lemon butter sauce generously over the top.

Nutrition

Serving: 1cakeCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 600mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Serve immediately for the best experience, pairing with fresh salad or crispy roasted potatoes.

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