These Copycat Joe’s Crab Shack Crab Cakes are golden, crispy, and packed with fresh crab flavor—just like the restaurant favorite! Made with lump crab meat, breadcrumbs, mayo, and a blend of seasonings, they’re pan‑fried to perfection with a tender, flavorful inside and a crunchy exterior. Serve them with lemon wedges and a zesty remoulade or tartar sauce for the ultimate seafood appetizer or main dish!
Why You’ll Love This Recipe
- Uses lump crab meat for real texture and flavor
- Crispy coating, soft inside—perfect contrast
- Quick prep and fast cook time—ready in ~25 minutes
- Flavorful blend of seasonings (Old Bay, Dijon, parsley)
- Great as appetizer or main dish
Ingredients
(Serves 6)
- 1 lb lump crab meat, picked over for shells
- 1 cup plain breadcrumbs, divided (½ for mixture, ½ for coating)
- ½ cup mayonnaise
- 1 large egg
- 2 green onions, finely chopped
- 2 tbsp red bell pepper, finely diced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2‑3 tbsp butter for frying
- Lemon wedges for serving
Instructions
1. Mix the Base
In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, salt, and pepper.
2. Fold in the Crab
Gently stir in the crab meat, half of the breadcrumbs, green onions, red bell pepper, and parsley. Mix carefully so the crab stays in lumps and doesn’t break apart too much.
3. Form Patties
Shape the mixture into 6 evenly sized crab cakes.
Lightly coat each crab cake in the remaining breadcrumbs.
4. Chill the Patties
Place the patties on a tray and refrigerate for 15–20 minutes so they firm up and hold their shape better during cooking.
5. Cook
In a skillet, heat butter over medium heat.
Cook crab cakes for about 3‑4 minutes per side until golden brown and crisp.
6. Serve
Transfer to a plate, squeeze fresh lemon over the top.
Serve hot with tartar sauce or remoulade.
Tips for Success
- Pick over your crab carefully to remove shells—clean lump meat makes a huge difference
- Don’t overmix when folding in the crab—lumps help with texture
- Chill the patties first so they hold together during frying
- Use fresh parsley and fresh lemon juice for brightness
- Use enough butter/oil so crust gets crunchy but don’t overcrowd the skillet
Final Thoughts
These crab cakes bring restaurant flavor and elegance into your kitchen without overwhelming effort. The crispy golden exterior gives way to tender, sweet crab inside—flavored with Old Bay, a bit of mustard, herbs, and a gentle pepper bite. They work beautifully as an appetizer, or stack them over a salad or on buns for a fancy sandwich.
You’ll appreciate how this recipe balances simplicity and flavor. With just a short chill and quick sear, you get impressive results—always satisfying, always memorable. Once you try this version, it might just become your go‑to for seafood nights.
Share Your Creations
Made these crab cakes?
Let me know how you served them and what tweaks you tried—did you go spicy, added extra herbs, or make your own remoulade? I’d love to hear your versions in the comments!
Copycat Joe’s Crab Shack Crab Cakes
Ingredients
- 1 lb lump crab meat picked over for shells
- 1 cup plain breadcrumbs divided (½ for mixture, ½ for coating)
- ½ cup mayonnaise
- 1 large egg
- 2 green onions finely chopped
- 2 tbsp red bell pepper finely diced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt or to taste
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped
- 2 ‑3 tbsp butter for frying
- Lemon wedges for serving
Instructions
Mix the Base
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, salt, and pepper.
Fold in the Crab
- Gently stir in the crab meat, half of the breadcrumbs, green onions, red bell pepper, and parsley. Mix carefully so the crab stays in lumps and doesn’t break apart too much.
Form Patties
- Shape the mixture into 6 evenly sized crab cakes.
- Lightly coat each crab cake in the remaining breadcrumbs.
Chill the Patties
- Place the patties on a tray and refrigerate for 15–20 minutes so they firm up and hold their shape better during cooking.
Cook
- In a skillet, heat butter over medium heat.
- Cook crab cakes for about 3‑4 minutes per side until golden brown and crisp.
Serve
- Transfer to a plate, squeeze fresh lemon over the top.
- Serve hot with tartar sauce or remoulade.
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