Keto Ruth’s Chris Style Jumbo Lump Crab Cakes
If you love restaurant-quality seafood, these Keto Ruth’s Chris Style Jumbo Lump Crab Cakes deliver the same rich, buttery flavor with a low-carb twist. Inspired by the famous steakhouse recipe, this keto version replaces traditional cracker crumbs with almond flour, allowing the sweet flavor of the jumbo lump crab to remain the star of the dish. The result is tender, golden crab cakes with minimal filler and maximum flavor.
The original Ruth’s Chris recipe uses a creamy binder of mayonnaise, eggs, Dijon mustard, parsley, and crushed crackers before baking and serving with lemon butter.
I first experimented with this recipe after craving steakhouse crab cakes but wanting to keep everything keto-friendly. Last weekend, I made them for my family, finishing each cake with a drizzle of warm lemon butter. They disappeared in minutes, and everyone agreed they tasted just as indulgent as something you’d order at a restaurant.
Why You’ll Love This Recipe
Keto and low-carb
Ready in about 30 minutes
Packed with sweet jumbo lump crab
Minimal filler for authentic flavor
Crispy outside, tender inside
Naturally gluten-free
Perfect for dinner or appetizers
Ingredients
For the Crab Cakes
1 pound jumbo lump crab meat, picked over for shells
1 large egg
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh parsley
¼ teaspoon garlic powder
¼ teaspoon black pepper
â…“ cup fine almond flour
2 tablespoons grated Parmesan cheese (optional, for extra binding)
For Cooking
2 tablespoons avocado oil or butter
Lemon Butter Sauce
3 tablespoons butter
1 tablespoon fresh lemon juice
1 teaspoon chopped parsley
Pinch of paprika (optional)
Kitchen Equipment Needed
Mixing bowl
Baking sheet or large skillet
Spatula
Small saucepan
Step-by-Step Instructions
Step 1: Prepare the Binder
In a bowl, whisk together:
Egg
Mayonnaise
Dijon mustard
Old Bay seasoning
Lemon juice
Garlic powder
Black pepper
Parsley
Step 2: Fold in the Crab
Gently fold the jumbo lump crab meat into the mixture.
Sprinkle in the almond flour (and Parmesan, if using), mixing just enough for the mixture to hold together without breaking up the large pieces of crab.
Step 3: Form the Crab Cakes
Shape the mixture into 4–6 thick crab cakes.
Refrigerate for 20–30 minutes to help them firm up before cooking.
Step 4: Cook
Oven Method
Bake at 425°F (220°C) for 10–12 minutes, or until lightly golden and heated through.
Skillet Method
Heat avocado oil or butter over medium heat.
Cook each crab cake for 3–4 minutes per side, turning carefully.
Step 5: Make the Lemon Butter
Melt the butter in a small saucepan.
Stir in the lemon juice and parsley.
Drizzle over the hot crab cakes before serving.
Expert Tips
Use jumbo lump crab meat for the best texture and flavor.
Mix gently to keep the crab pieces large and intact.
Chilling the crab cakes before cooking helps them hold their shape.
Avoid overcooking, as crab meat can become dry.
Serve immediately while the exterior is crisp and the center is tender.
Delicious Variations
Spicy Version
Add ½ teaspoon cayenne pepper or a dash of hot sauce to the mixture.
Cheesy Crab Cakes
Mix in a little shredded Parmesan for a richer flavor.
Air Fryer Method
Cook at 375°F (190°C) for 10–12 minutes, flipping halfway through.
Herb Lovers
Add fresh chives, dill, or parsley for extra freshness.
What to Serve With Keto Crab Cakes
Roasted asparagus
Garlic butter broccoli
Cauliflower mash
Zucchini noodles
Mixed green salad
Sautéed spinach
Lemon aioli or sugar-free remoulade
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze cooked crab cakes for up to 2 months. Thaw overnight before reheating.
Reheating
Oven: 350°F (175°C) for 8–10 minutes.
Air Fryer: 350°F (175°C) for 4–5 minutes.
Skillet: Reheat gently over medium-low heat until warmed through.
Nutritional Benefits
Each serving provides:
High-quality protein from crab
Healthy fats from mayonnaise and butter
Very low carbohydrates
Rich in vitamin B12, selenium, and omega-3 fatty acids
Nutrition values will vary depending on the ingredients and portion sizes.
Frequently Asked Questions
Are these truly keto?
Yes. Almond flour replaces the traditional cracker crumbs, making these crab cakes low in carbohydrates while still helping them hold together.
Can I use canned crab?
Yes, but fresh or refrigerated jumbo lump crab meat offers the best texture and flavor.
Why should I chill the crab cakes?
Chilling helps them firm up, making them easier to cook without falling apart.
Can I make them ahead of time?
Absolutely. Shape the crab cakes and refrigerate them for up to 24 hours before cooking.
Can I bake instead of fry?
Yes. Baking produces a lighter crab cake while still achieving a golden exterior, similar to the method used in the Ruth’s Chris recipe.
What makes these similar to Ruth’s Chris?
The inspiration comes from the steakhouse’s emphasis on large pieces of jumbo lump crab, a light mayonnaise-and-mustard binder, and a buttery lemon finish, while this version swaps the crackers for keto-friendly almond flour.
Final Thoughts
These Keto Ruth’s Chris Style Jumbo Lump Crab Cakes bring steakhouse-quality flavor to your own kitchen while keeping the recipe low in carbs. With sweet, tender crab, a delicate keto-friendly binder, and a rich lemon butter drizzle, they’re elegant enough for special occasions yet simple enough for a weeknight dinner.
Whether you serve them as an appetizer or the main course, these golden crab cakes are sure to impress seafood lovers and keto eaters alike.
