These classic crab cakes are packed with sweet lump crab meat, lightly seasoned, and pan-seared to golden perfection. With a tender, moist interior and a delicate buttery crust, this recipe recreates the steakhouse-style favorite right in your own kitchen.
Why You’ll Love This Recipe
Made with generous amounts of lump crab meat for a rich, authentic flavor
Minimal fillers so the crab truly shines
Crispy golden crust with a tender, flaky center
Simple ingredients and easy preparation
Perfect for special dinners, holidays, or an elegant appetizer
Pairs beautifully with lemon wedges, tartar sauce, or a light salad
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb lump crab meat, picked over for shells
1/4 cup mayonnaise
1 large egg, lightly beaten
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely crushed buttery crackers or breadcrumbs
1 tablespoon unsalted butter
1 tablespoon olive oil
Directions
Place the lump crab meat in a large bowl and gently check again for any remaining shell pieces. Be careful not to break up the large lumps.
In a separate small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and black pepper until smooth.
Pour the wet mixture over the crab meat. Sprinkle in the crushed crackers or breadcrumbs.
Using a spatula or clean hands, gently fold everything together just until combined. Avoid overmixing to keep the crab meat in large pieces.
Divide the mixture into 4 to 6 equal portions and shape into thick crab cakes, about 1 inch thick. Place them on a lined baking sheet and refrigerate for at least 30 minutes to help them firm up.
Heat the butter and olive oil in a large skillet over medium heat.
Once hot, carefully place the crab cakes in the skillet. Cook for 3 to 4 minutes per side, or until golden brown and heated through. Avoid flipping more than once.
Transfer to a plate lined with paper towels. Serve immediately with lemon wedges or your favorite sauce.
Servings and timing
Servings: 4 to 6 crab cakes
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 8 minutes
Total time: Approximately 53 minutes
Variations
Spicy version: Add 1/2 teaspoon cayenne pepper or a dash of hot sauce to the mixture.
Herb twist: Substitute parsley with fresh chives or dill for a different flavor profile.
Baked option: Bake at 400°F (200°C) for 12 to 15 minutes, flipping halfway through.
Air fryer method: Cook at 375°F (190°C) for 10 to 12 minutes until golden and crisp.
Gluten-free: Use gluten-free breadcrumbs or crushed rice crackers.
Storage/Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a skillet over medium-low heat for 3 to 4 minutes per side until warmed through. You can also reheat in a 350°F (175°C) oven for about 10 minutes.
For longer storage, freeze uncooked crab cakes on a baking sheet until solid, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before cooking.
FAQs
Can I use canned crab meat?
Yes, but fresh or refrigerated lump crab meat provides better texture and flavor. Be sure to drain canned crab meat thoroughly.
Why are my crab cakes falling apart?
They may need more chilling time, or the mixture may require a small amount of additional breadcrumbs to bind properly.
Can I make these ahead of time?
Yes, you can prepare and shape the crab cakes up to 24 hours in advance and keep them covered in the refrigerator.
What sauce goes best with crab cakes?
Tartar sauce, remoulade, garlic aioli, or simply fresh lemon juice all pair beautifully.
Can I bake instead of pan-fry?
Yes, baking is a lighter option and still produces delicious results.
How do I know when crab cakes are done?
They should be golden brown on the outside and heated through to the center.
Can I freeze cooked crab cakes?
Yes, allow them to cool completely before freezing in an airtight container for up to 2 months.
What type of crab meat works best?
Lump crab meat is ideal because it provides large, tender pieces and authentic texture.
Can I make smaller crab cakes for appetizers?
Absolutely. Simply divide the mixture into smaller portions and reduce cooking time slightly.
Do I need a lot of filler?
No. Minimal filler is best to maintain the classic steakhouse-style crab-forward flavor.
Conclusion
These Ruth’s Chris Classic Crab Cakes deliver restaurant-quality flavor with simple ingredients and straightforward preparation. With their golden crust and tender interior, they are perfect for both special occasions and elegant weeknight dinners. Once you try this recipe, it may become your go-to method for making truly unforgettable crab cakes at home.
These classic crab cakes are packed with sweet lump crab meat, lightly seasoned, and pan-seared to golden perfection. With a tender, moist interior and a delicate buttery crust, this recipe recreates the steakhouse-style favorite right in your own kitchen.
Ingredients
1 lb lump crab meat, picked over for shells
1/4 cup mayonnaise
1 large egg, lightly beaten
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely crushed buttery crackers or breadcrumbs
1 tablespoon unsalted butter
1 tablespoon olive oil
Instructions
Place the lump crab meat in a large bowl and gently check again for any remaining shell pieces, being careful not to break up the large lumps.
In a separate small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and black pepper until smooth.
Pour the wet mixture over the crab meat and sprinkle in the crushed crackers or breadcrumbs.
Using a spatula or clean hands, gently fold everything together just until combined, avoiding overmixing.
Divide the mixture into 4 to 6 equal portions and shape into thick crab cakes about 1 inch thick. Place on a lined baking sheet and refrigerate for at least 30 minutes to firm up.
Heat the butter and olive oil in a large skillet over medium heat.
Carefully place the crab cakes in the skillet and cook for 3 to 4 minutes per side until golden brown and heated through, flipping only once.
Transfer to a paper towel-lined plate and serve immediately with lemon wedges or your favorite sauce.
Notes
For a spicy version, add 1/2 teaspoon cayenne pepper or a dash of hot sauce.
Substitute parsley with fresh chives or dill for a different herb flavor.
For a baked option, cook at 400°F (200°C) for 12 to 15 minutes, flipping halfway through.
Air fry at 375°F (190°C) for 10 to 12 minutes until golden and crisp.
Use gluten-free breadcrumbs or crushed rice crackers for a gluten-free variation.
Chilling the crab cakes helps them hold their shape during cooking.
