Introduction
Joe’s Crab Shack is famous for its seafood dishes, and their crab cakes are one of the most loved items on the menu. Lightly crispy on the outside and tender, flavorful, and packed with crab on the inside, these crab cakes showcase the natural sweetness of lump crab meat. This copycat recipe brings that restaurant flavor right into your kitchen—perfect for serving as an appetizer, a light entrée, or in a sandwich.
Ingredients
For the Crab Cakes
1 lb lump crab meat (picked over for shells)
½ cup breadcrumbs (panko works best for lightness)
¼ cup mayonnaise
1 large egg, beaten
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning (or other seafood seasoning)
½ tsp garlic powder
½ tsp onion powder
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
2 tbsp unsalted butter (for frying)
2 tbsp vegetable oil (for frying)
For Serving (Optional)
Lemon wedges
Tartar sauce or remoulade
Instructions
In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire, Old Bay, garlic powder, onion powder, parsley, and lemon juice.
Mix lightly—do not overmix or the crab will break down.
Form mixture into 6–8 patties. Place on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
Heat butter and oil in a skillet over medium heat.
Fry crab cakes 3–4 minutes per side, until golden brown and crispy.
Transfer to a paper towel–lined plate to drain excess oil.
Serve warm with lemon wedges and dipping sauce.
Description
These Copycat Joe’s Crab Shack Crab Cakes are golden and crisp on the outside, while moist, tender, and loaded with crab flavor inside. The Old Bay seasoning, Dijon mustard, and Worcestershire sauce add just the right kick of spice and tang, letting the sweet crab meat shine.
Tips
Use lump crab meat for the best flavor and texture—avoid imitation.
Chill the patties before cooking; this keeps them from falling apart.
Don’t press down on crab cakes while frying—this makes them dense instead of tender.
Serve with a creamy sauce and a squeeze of fresh lemon for the perfect balance.
Variations
Baked version: Place crab cakes on a greased baking sheet, brush with melted butter, and bake at 400°F (200°C) for 12–15 minutes.
Spicy crab cakes: Add diced jalapeños or hot sauce to the mixture.
Healthier twist: Swap mayo with Greek yogurt.
Sandwich style: Serve on a toasted bun with lettuce, tomato, and remoulade.
Mini crab cakes: Make bite-sized patties for appetizers.
Correction
A common mistake is adding too many breadcrumbs, which makes crab cakes dry and bready. The crab should be the star—use just enough binder to hold them together. Another issue is flipping them too soon while frying; let them cook long enough to develop a crust before turning.
Enjoy
Serve these Copycat Joe’s Crab Shack Crab Cakes with a fresh side salad, coleslaw, or fries for a complete meal. Each bite delivers that restaurant-quality taste right at home—crispy, flavorful, and packed with delicious crab meat.