Homemade Joe’s Crab Shack–Style Crab Cakes
These Copycat Joe’s Crab Shack Crab Cakes are packed with tender lump crab meat and just enough binder to hold them together. Dijon mustard and Old Bay seasoning give them that signature savory seafood flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lump crab meat (fresh or canned) | 1 lb |
| Breadcrumbs (Panko preferred) | 1/3 cup |
| Mayonnaise | 1/4 cup |
| Large egg, lightly beaten | 1 |
| Dijon mustard | 1 tbsp |
| Worcestershire sauce | 1 tbsp |
| Old Bay seasoning | 1 tsp |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Fresh parsley, chopped | To taste |
| Vegetable oil | For frying |
| Lemon wedges and tartar sauce | For serving |
Instructions
Step 1: Prep the Crab
In a large bowl, gently toss the crab meat with the breadcrumbs, keeping the lumps intact for the best texture.
Step 2: Make the Binding Mixture
In a small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Stir in the chopped parsley.
Step 3: Combine and Shape Patties
Carefully fold the wet mixture into the crab and breadcrumbs until just combined—avoid over-mixing. Shape the mixture into six evenly sized patties.
Step 4: Heat the Skillet
Pour enough vegetable oil to coat the bottom of a large skillet and heat over medium-high until it shimmers.
Step 5: Cook the Crab Cakes
Add the patties to the skillet and fry 3–4 minutes per side, until golden brown and cooked through.
Step 6: Drain and Serve
Transfer the cooked crab cakes to a paper towel-lined plate to remove excess oil. Serve hot with lemon wedges and tartar sauce.
