Copycat Joe’s Crab Shack Crab Cakes
These crab cakes are famous for being “all filler and no killer”—meaning they are packed with lump crab meat and just enough binder to hold them together. The Dijon and Old Bay provide that classic seafood shack flavor.
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Copycat Joe’s Crab Shack Crab Cakes
Ingredients:
| INGREDIENTS | AMOUNT |
| Lump crab meat (fresh or canned) | 1 pound |
| Breadcrumbs (Panko preferred) | 1/3 cup |
| Mayonnaise | 1/4 cup |
| Large egg, lightly beaten | 1 |
| Dijon mustard | 1 tablespoon |
| Worcestershire sauce | 1 tablespoon |
| Old Bay seasoning | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh parsley, chopped | To taste |
| Vegetable oil | For frying |
| Lemon wedges and tartar sauce | For serving |
How To Make Copycat Joe’s Crab Shack Crab Cakes:
Step 1: Combine Dry Ingredients: In a large mixing bowl, gently toss the 1 lb of crab meat with the 1/3 cup of breadcrumbs. Use a light touch to ensure you keep the large lumps of crab meat intact.
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Step 2: Mix the Wet Binder: In a separate small bowl, whisk together the 1/4 cup mayonnaise, 1 beaten egg, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp Old Bay, 1/4 tsp salt, and 1/4 tsp pepper. Stir in the fresh parsley.
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Step 3: Fold and Form: Gently fold the wet mixture into the crab and breadcrumbs until just combined. Be careful not to over-mix. Shape the mixture into 6 even patties.
Step 4: Heat the Pan: Pour a “glug” of vegetable oil into a large skillet (enough to coat the bottom) and heat over medium-high until the oil is shimmering and hot.
Step 5: Fry to Golden Brown: Carefully place the crab cakes into the skillet. Fry for 3–4 minutes per side. You are looking for a deep golden-brown crust and a heated-through center.
Step 6: Drain and Serve: Transfer the hot crab cakes to a plate lined with paper towels to remove any excess oil. Serve immediately with lemon wedges and a side of tartar sauce.
