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A delicious plate of Ruth’s Chris Crab Cakes: A Taste of Coastal Elegance

Ruth’s Chris Crab Cakes: A Taste of Coastal Elegance

Deliciously crispy crab cakes that are a perfect blend of fresh crab meat, zesty mustard, and a rich lemon butter sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 6 cakes
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 454 g Lump Crab Meat Fresh is best for maximum flavor and texture.
  • 120 ml Mayonnaise Binds the mixture and keeps it moist.
  • 1 large Egg Acts as a binder.
  • 15 g Dijon Mustard Add a zesty kick.
  • 15 ml Lemon Juice Brightens the flavor profile.
  • 15 g Old Bay Seasoning or Paprika Provides classic seafood flavor.
  • 60 g Breadcrumbs Helps hold patties together; panko for crunch.
  • 15 g Fresh Parsley, Chopped Adds freshness.
  • to taste Salt and Pepper Essential for seasoning.
  • as needed Butter or Oil for Frying Ensures a crispy exterior.
  • 113 g Butter Adds richness.
  • 15 ml Lemon Juice & Zest Adds refreshing acidity.
  • 60 ml White Wine or Chicken Broth Enhances depth.
  • a pinch Salt Balances flavors.
  • splash Heavy Cream For a decadent finish.

Equipment

  • Mixing Bowl
  • Skillet
  • Saucepan
  • Parchment Paper

Method
 

  1. In a mixing bowl, gently combine lump crab meat, mayonnaise, beaten egg, Dijon mustard, lemon juice, and Old Bay seasoning or paprika. Add breadcrumbs and parsley, then season with salt and pepper. Mix until just combined.
  2. Divide the crab mixture into six equal portions and shape each into a patty, about ¾ inch thick.
  3. Place the formed crab cake patties on a parchment-lined tray. Cover with plastic wrap and chill in the refrigerator for about 20 minutes.
  4. In a large skillet, heat butter or oil over medium heat. Add the chilled crab cakes carefully to the skillet.
  5. Cook the crab cakes for 3-4 minutes on one side until crispy and golden, then flip and cook for another 3-4 minutes.
  6. While the crab cakes are cooking, melt butter in a saucepan over low heat. Stir in white wine or chicken broth and simmer for 1-2 minutes.
  7. Add lemon juice and zest to the saucepan, along with a pinch of salt, stirring until the sauce is smooth and slightly thickened.
  8. Plate the cooked crab cakes and spoon the lemon butter sauce generously over the top. Garnish with parsley.

Notes

These crab cakes are best served immediately after cooking for maximum crispiness. Pair with a light salad or serve as an appetizer at your next gathering.