These crab cakes are known for being “all crab, no filler,” meaning they’re loaded with lump crab meat and just enough binder to hold them together. Dijon mustard and Old Bay seasoning give them that signature seafood shack flavor.
Copycat Joe’s Crab Shack Crab Cakes
Ingredients
| Ingredient | Quantity |
|---|---|
| Lump crab meat (fresh or canned) | 1 lb |
| Breadcrumbs (Panko preferred) | 1/3 cup |
| Mayonnaise | 1/4 cup |
| Large egg, lightly beaten | 1 |
| Dijon mustard | 1 tbsp |
| Worcestershire sauce | 1 tbsp |
| Old Bay seasoning | 1 tsp |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Fresh parsley, chopped | To taste |
| Vegetable oil | For frying |
| 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, taking care not to break up the lumps.
Step 2: Make the Binder
In a separate small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, salt, and pepper. Stir in the chopped parsley.
Step 3: Combine and Shape
Fold the wet mixture into the crab and breadcrumbs gently until just combined. Avoid over-mixing. Form the mixture into six evenly sized patties.
Step 4: Heat the Oil
Pour enough vegetable oil to coat the bottom of a large skillet and heat over medium-high until shimmering.
Step 5: Fry the Crab Cakes
Carefully place the patties in the skillet and cook 3–4 minutes per side, until golden brown and heated through.
Step 6: Drain and Serve
Transfer the crab cakes to a paper towel-lined plate to remove excess oil. Serve immediately with lemon wedges and tartar sauce.
