Ruths Chris Crab Cakes With Lemon Butter Sauce
Golden Ruths Chris Crab Cakes With Lemon Butter Sauce made with lump crab meat, lightly seasoned and pan-seared until crisp, then finished with a simple lemon butter sauce for a rich, restaurant-style meal at home.
Ingredients
- 1 pound lump crab meat
- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped parsley
- ½ teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
For the lemon butter sauce
- Butter adjusted to taste
- Fresh lemon juice adjusted to taste
Instructions
- Gently mix the crab meat with all remaining ingredients until just combined, keeping the crab in large pieces.
- Form the mixture into 1 inch thick patties and let them rest briefly.
- Heat olive oil in a skillet over medium heat.
- Cook the crab cakes 4 to 5 minutes per side until golden.
- Melt butter and stir in lemon juice until smooth.
- Drizzle the sauce over the crab cakes and serve hot.