This Copycat Joe’s Crab Shack Crab Cakes recipe brings restaurant-quality flavor right to your kitchen! Loaded with sweet, flaky crab meat, zesty seasonings, and just the right amount of crunch, these crab cakes are pan-seared to golden perfection. Crispy on the outside, tender on the inside, and bursting with coastal flavor — they’re perfect with a squeeze of lemon or a dollop of creamy remoulade sauce!
Ingredients
- 1 lb 450g lump crab meat, drained and picked clean of shells
- ½ cup mayonnaise
- 1 large egg lightly beaten
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning or your favorite seafood seasoning
- 1 tablespoon lemon juice fresh
- 1 tablespoon fresh parsley chopped
- ½ cup breadcrumbs plain or panko, for binding
- 1 tablespoon butter for frying
- 1 tablespoon olive oil for frying
- Optional for serving
- Lemon wedges
- Tartar sauce or spicy aioli
Instructions
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Prepare the mixture:
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In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice until smooth.
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Add crab meat:
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Gently fold in the lump crab meat and parsley. Be careful not to break up the chunks too much — you want nice, flaky pieces.
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Add breadcrumbs:
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Sprinkle in the breadcrumbs gradually, mixing just until the mixture holds together. Add a little more if needed, but avoid making it too dense.
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Shape the cakes:
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Divide the mixture into 6 equal portions and form into compact patties about ¾ inch thick. Place them on a plate and chill in the refrigerator for 20–30 minutes to firm up.
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Cook the crab cakes:
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Heat butter and olive oil in a large skillet over medium heat. When hot, carefully place the crab cakes in the pan. Cook for 3–4 minutes per side, or until golden brown and crisp.
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Serve:
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Transfer to a plate lined with paper towels. Serve warm with lemon wedges and your favorite sauce.
