Copycat Joe’s Crab Shack Crab Cakes
Pan‑fried crab cakes with lump crab meat, Old Bay seasoning, and crispy breadcrumbs. Quick, restaurant‑style and delicious.
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.