Copycat Joe’s Crab Shack Crab Cakes (Print Format)
Crispy crab cakes with lump crab meat, seasoned and pan-fried for a tender, flavorful bite.
# Ingredients:
→ Main Ingredients
01 -
1 lb lump crab meat, checked for shells
02 -
1 cup plain breadcrumbs, divided
03 -
½ cup mayonnaise
04 -
1 large egg
→ Vegetables & Herbs
05 -
2 green onions, finely chopped
06 -
2 tbsp red bell pepper, finely diced
07 -
2 tbsp fresh parsley, chopped
→ Seasonings
08 -
1 tbsp Dijon mustard
09 -
1 tbsp Worcestershire sauce
10 -
1 tsp Old Bay seasoning
11 -
½ tsp garlic powder
12 -
½ tsp paprika
13 -
¼ tsp salt, or to taste
14 -
¼ tsp black pepper
→ Cooking Fats & Serving
15 -
2–3 tbsp butter for frying
16 -
Lemon wedges for serving
# Steps:
01 -
Whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, salt, and black pepper in a large bowl.
02 -
Gently fold lump crab meat, half of the breadcrumbs, green onions, red bell pepper, and parsley into the mixture, taking care not to break the crab pieces.
03 -
Form the mixture into 6 evenly sized patties. Lightly coat each patty with the remaining breadcrumbs.
04 -
Place the crab cakes on a tray and refrigerate for 15–20 minutes to help them set.
05 -
Melt butter in a skillet over medium heat and cook crab cakes for 3–4 minutes per side until golden brown and crisp.
06 -
Transfer crab cakes to a serving plate, garnish with lemon wedges, and enjoy with tartar sauce or remoulade.
# Tips:
01 -
Refrigeration before cooking helps the crab cakes hold their shape and develop a crisp exterior.