Description
This Copycat Joe’s Crab Shack Crab Cakes recipe delivers the same crispy exterior and tender crab-filled bite you love from the restaurant. Made with lump crab meat, Old Bay seasoning, and a creamy binder, these crab cakes are perfect for seafood lovers. Serve as appetizers or mains with lemon wedges or slaw. Great for weeknight dinners or entertaining guests.
Ingredients
1 pound lump crab meat
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 large egg
1 teaspoon Old Bay seasoning
½ cup breadcrumbs (panko preferred)
2 tablespoons chopped fresh parsley
2 tablespoons butter (for frying)
Instructions
1. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, egg, and Old Bay seasoning until smooth.
2. Gently fold in the crab meat, breadcrumbs, and parsley, being careful not to break up the crab too much.
3. Shape the mixture into 6–8 patties and chill for 15–20 minutes if too soft.
4. In a skillet over medium heat, melt butter and cook crab cakes for 3–4 minutes per side until golden brown.
5. Remove and drain briefly on paper towels.
6. Serve warm with lemon wedges or your favorite dipping sauce.
7. Store leftovers in the fridge for up to 2 days or freeze uncooked cakes for up to a month.
Notes
Use fresh or refrigerated lump crab meat for best flavor.
Chill the formed patties before cooking to help them hold their shape.
Avoid overmixing to maintain chunks of crab for better texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 80mg