When you think of classic American steakhouses, Ruth's Chris Steak House inevitably comes to mind. While their steaks are legendary, their Jumbo Lump Crab Cakes hold a special place in the hearts of seafood lovers. They're renowned for being packed with sweet, succulent crab meat, minimal filler, and a perfect golden sear. And, of course, that luscious lemon butter sauce that ties it all together.
Today, we're bringing that five-star dining experience right into your kitchen! Get ready to impress your family and friends with this ultimate copycat Ruth's Chris Crab Cakes recipe. It's easier than you think to recreate this iconic dish, and the results are truly spectacular.
Why You'll Love This Copycat Ruth's Chris Crab Cakes Recipe
Our goal with this recipe is to capture the essence of what makes Ruth's Chris crab cakes so extraordinary. Here's why this recipe will become your new go-to:
- Pure Crab Bliss: We prioritize the star ingredient – high-quality jumbo lump crab meat – ensuring every bite is bursting with sweet, delicate crab flavor.
- Minimal Filler: Say goodbye to bready, pasty crab cakes. This recipe uses just enough binder to hold the lumps together, allowing the crab to shine.
- Perfectly Seared Exterior: Achieve that enviable golden-brown crust that adds a delightful textural contrast to the tender interior.
- Zesty Lemon Butter Sauce: A simple yet elegant sauce that brightens the entire dish, complementing the richness of the crab cakes perfectly.
- Restaurant Quality at Home: Impress your guests (or just treat yourself!) with a dish that tastes like it came from a high-end steakhouse.
The Secret to Perfect Crab Cakes (It's All About the Crab!)
The foundation of an outstanding crab cake, particularly one aspiring to Ruth's Chris standards, lies squarely with the crab itself. You absolutely must use jumbo lump crab meat. This isn't the time to skimp or substitute with smaller pieces. Jumbo lump refers to the two largest pieces of meat from the swimming fins of the crab, known for their impressive size, delicate texture, and naturally sweet flavor.
When preparing the mixture, handle the crab meat gently. The goal is to keep those beautiful lumps intact. You're not making a paste; you're just binding the crab lightly. Resist the urge to overmix! This ensures a tender, flaky crab cake rather than a dense, rubbery one.
Crafting the Irresistible Lemon Butter Sauce
While the crab cakes are the star, the lemon butter sauce is the perfect supporting act. It's a simple, classic accompaniment that adds a bright, tangy finish, cutting through the richness of the crab. The key is fresh lemon juice and good quality butter. For finely mincing the garlic and parsley for the sauce (and the crab cakes!), a quality chef's knife makes all the difference.
Ingredients You'll Need (Beyond Crab)
Beyond the star ingredient, here's what you'll need to round out your crab cake masterpiece:
- Mayonnaise
- Egg
- Dijon Mustard
- Worcestershire Sauce
- Old Bay Seasoning
- Fresh Parsley
- Panko Breadcrumbs (or crushed saltine crackers)
- Olive Oil & Butter (for searing)
For the Lemon Butter Sauce:
- Unsalted Butter
- Fresh Lemon Juice
- Minced Garlic
- Fresh Parsley
- Salt (and optional red pepper flakes for a kick)
Step-by-Step Guide to Restaurant-Quality Crab Cakes
Follow these steps closely for the best results:
- Gently combine the crab cake ingredients, being careful not to break up the crab lumps.
- Form the mixture into uniform patties.
- Chill the crab cakes to help them firm up.
- Pan-fry until golden brown and cooked through.
- Whip up the quick lemon butter sauce.
- Serve immediately and enjoy!
Tips for Success
- Don't Overmix: This is crucial for retaining the crab's texture. Mix just until combined.
- Chill Your Crab Cakes: A minimum of 30 minutes in the refrigerator helps them hold their shape better during cooking.
- Don't Overcrowd the Pan: Cook in batches if necessary to ensure a good sear and even cooking. Overcrowding lowers the pan temperature and can lead to soggy crab cakes.
- Use Fresh Ingredients: Especially for the lemon juice and parsley, freshness makes a big difference in the flavor of the sauce.
These Copycat Ruth's Chris Crab Cakes with Lemon Butter Sauce are more than just a meal; they're an experience. Whether you're celebrating a special occasion or simply craving a taste of luxury, this recipe delivers on all fronts. Get ready to savor every exquisite bite!
FAQs
What type of crab meat is best for copycat Ruth's Chris crab cakes?
For an authentic Ruth's Chris experience, always opt for jumbo lump crab meat. Its large, impressive lumps and sweet flavor are key to achieving that signature texture and taste. Avoid claw or shredded crab meat if you want the true restaurant quality.
How do I prevent my crab cakes from falling apart during cooking?
The secret is minimal binder and a good chill time! Use just enough mayonnaise and egg to hold the crab meat together, avoiding excessive fillers. After forming, chill the crab cakes for at least 30 minutes. This helps them firm up and maintain their shape when they hit the hot pan.
Can these crab cakes be baked instead of pan-fried?
Yes, for a slightly healthier option, you can bake them. Preheat your oven to 400u00b0F (200u00b0C). Place the chilled crab cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and heated through. While baking gives a great result, pan-frying delivers that classic crispy exterior.
What makes the lemon butter sauce so special?
The lemon butter sauce is deceptively simple yet incredibly flavorful. It's a classic French-inspired sauce made from melted unsalted butter, fresh lemon juice, minced garlic, and fresh parsley. The tang of the lemon cuts through the richness of the butter and crab, elevating the dish without overpowering the delicate crab flavor.
Ruth's Chris Copycat Crab Cakes with Lemon Butter Sauce
- Total Time: 35 minutes
- Yield: 4 servings (2 crab cakes each) 1x
- Diet: Seafood
Description
Recreate the legendary Ruth's Chris Steak House crab cakes at home, featuring succulent jumbo lump crab meat perfectly seared and served with a bright, tangy lemon butter sauce.
Ingredients
1 lb jumbo lump crab meat, picked over for shells (do not break up lumps)
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup finely chopped fresh parsley, divided (half for cakes, half for sauce)
1/2 cup panko breadcrumbs (or crushed saltine crackers, for gluten-free option)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil (for cooking)
2 tablespoons unsalted butter (for cooking)
1/2 cup unsalted butter, melted (for sauce)
2 tablespoons fresh lemon juice (for sauce)
1 clove garlic, minced (for sauce)
Pinch of red pepper flakes (optional, for sauce)
Instructions
Step 1: In a large bowl, gently combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, 2 tablespoons of the chopped parsley, salt, and pepper. Mix until just combined.
Step 2: Add the jumbo lump crab meat and panko breadcrumbs to the bowl. Very gently fold the ingredients together using a rubber spatula or your hands, being careful not to break up the large crab lumps. The mixture should just come together.
Step 3: Divide the mixture into 8 equal portions and gently form them into patties, about 1-inch thick. Avoid pressing too firmly. Place the formed crab cakes on a plate or baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to help them firm up.
Step 4: Heat the olive oil and 2 tablespoons unsalted butter in a large non-stick skillet over medium-high heat until the butter is melted and sizzling. Carefully place 4 crab cakes into the hot skillet, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, until golden brown and heated through. Repeat with the remaining crab cakes, adding more oil and butter if needed.
Step 5: While the crab cakes are cooking or immediately after, prepare the lemon butter sauce. In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in the fresh lemon juice, minced garlic, remaining 2 tablespoons of fresh parsley, and optional red pepper flakes. Season with a pinch of salt to taste. Simmer for 1-2 minutes, allowing the flavors to meld.
Step 6: Serve the hot crab cakes immediately, drizzled generously with the warm lemon butter sauce. Garnish with additional fresh parsley if desired. Enjoy!
Notes
For the most authentic Ruth's Chris experience, use the highest quality jumbo lump crab meat you can find. Handle the crab very gently to maintain the large lumps. Chilling the crab cakes is essential for them to hold their shape during cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes with sauce
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
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