If you love the famous crab cakes from Joe’s Crab Shack, this copycat recipe lets you recreate that classic restaurant flavor right at home. These crab cakes are packed with sweet lump crab meat, lightly seasoned, and pan-fried until golden brown for a crispy exterior and tender center.
Ingredients
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1 lb lump crab meat (fresh or canned, drained)
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1/3 cup breadcrumbs (Panko preferred)
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1/4 cup mayonnaise
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1 large egg, lightly beaten
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1 tablespoon Dijon mustard
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1 tablespoon Worcestershire sauce
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1 teaspoon Old Bay seasoning
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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Fresh parsley, chopped, to taste
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Vegetable oil, for frying
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Lemon wedges and tartar sauce, for serving
Instructions
Step 1: Prepare the Crab
In a large bowl, gently toss the crab meat with the breadcrumbs. Be careful not to break up the crab lumps, as this helps keep the cakes tender and chunky.
Step 2: Make the Binder
In a separate 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
Gently 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 Oil
Add enough vegetable oil to coat the bottom of a large skillet. Heat over medium-high heat until the oil is hot and shimmering.
Step 5: Fry the Crab Cakes
Carefully place the crab cake patties into the skillet. Cook for 3–4 minutes per side, or until golden brown and heated through.
Step 6: Drain and Serve
Transfer the cooked crab cakes to a paper towel-lined plate to remove excess oil. Serve immediately with lemon wedges and tartar sauce.
Serving Tip
For an authentic Joe’s Crab Shack experience, pair these crab cakes with coleslaw, seasoned fries, or a fresh green salad.
