Ruth’s Chris Crab Cakes are a delicious and easy indulgence, served with a zesty lemon butter sauce.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound lump crab meat, picked over for shells
1/2 cup mayonnaise
1/4 cup breadcrumbs
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons olive oil (for frying)
1/2 cup unsalted butter (for sauce)
2 tablespoons fresh lemon juice (for sauce)
1 teaspoon lemon zest (for sauce)
Salt and pepper to taste (for sauce)
Instructions
In a large bowl, gently combine the crab meat, mayonnaise, breadcrumbs, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley. Mix until just combined, being careful not to break up the crab meat too much.
Form the mixture into 8 equal-sized patties, about 1 inch thick. Place the patties on a plate and refrigerate for at least 30 minutes to help them hold together while cooking.
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes to the skillet, cooking for about 4-5 minutes on each side, or until golden brown and heated through. Remove from the skillet and set aside.
For the lemon butter sauce, melt the butter in a small saucepan over low heat. Stir in the lemon juice and lemon zest, and season with salt and pepper to taste. Keep warm until ready to serve.
To serve, place the crab cakes on a plate and drizzle with the lemon butter sauce.
Notes
For a spicier kick, add a pinch of cayenne pepper to the crab cake mixture.
Serve the crab cakes with a side of mixed greens dressed with a light vinaigrette for a refreshing contrast.