Homemade Joe’s Crab Shack–Style Crab Cakes
If you’ve ever enjoyed the buttery, flavorful crab cakes at Joe’s Crab Shack, you know they’re hard to resist. Luckily, you don’t need to dine out to savor this seafood delight. With a few fresh ingredients and some simple steps, you can recreate these crispy, golden crab cakes right in your own kitchen.
Ingredients
1 lb lump crab meat, picked over for shells
1/2 cup mayonnaise
1 large egg, beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper
1/2 cup breadcrumbs (panko works best for crunch)
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2–3 tbsp vegetable oil for frying
Lemon wedges for serving
Instructions
Prepare the mixture: In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, parsley, and breadcrumbs. Be careful not to overmix; you want the crab meat to stay in chunks.
Form the cakes: Using your hands, form the mixture into 6–8 evenly sized patties. Press lightly so they hold together but remain airy.
Chill (optional but recommended): Place the crab cakes in the refrigerator for 30 minutes. This helps them firm up and reduces the chance of breaking while cooking.
Cook the crab cakes: Heat the oil in a large skillet over medium heat. Fry the crab cakes for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if needed.
Serve: Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil. Serve hot with lemon wedges and your favorite dipping sauce, like tartar sauce or a spicy remoulade.
Tips for Perfect Crab Cakes
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