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Copycat Joe’s Crab Shack Crab Cakes

Copycat Joe’s Crab Shack Crab Cakes: Crispy Ocean Delights

Enjoy the irresistible crunch of Copycat Joe's Crab Shack Crab Cakes with lump crab meat in a crispy shell, ready in just 30 minutes!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 cakes
Course: Appetizers
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Mixture
  • 1 lb Lump Crab Meat Choose lump or jumbo lump for best flavor and texture.
  • 1/4 cup Mayonnaise Full-fat is best for richness.
  • 1 large Egg (beaten) Essential for binding.
  • 1 tbsp Dijon Mustard Adds tang and flavor.
  • 1 tsp Old Bay Seasoning Classic crab cake seasoning.
  • 2 tbsp Fresh Parsley (finely chopped) Can substitute with chives or cilantro.
  • 1 tsp Worcestershire Sauce Elevates the umami flavor.
For the Coating
  • 1/2 cup Panko Breadcrumbs Provides crunchy texture.
For Frying
  • 2 tbsp Neutral Oil Vegetable oil works best.
  • 1 tbsp Unsalted Butter Adds depth and flavor.

Equipment

  • large mixing bowl
  • Skillet
  • Spatula

Method
 

Step-by-Step Instructions for Copycat Joe’s Crab Shack Crab Cakes
  1. In a large mixing bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until well combined. Gently fold in the lump crab meat and finely chopped parsley, being careful to keep the crab chunks intact for wonderful texture.
  2. Divide the crab mixture into six equal portions, shaping each into thick patties about 1 inch in height. Place the patties on a plate lined with parchment paper and refrigerate for at least 30 minutes.
  3. While the crab cakes chill, heat 2 tablespoons of neutral oil and 1 tablespoon of unsalted butter in a large skillet over medium heat. Allow the oil to shimmer.
  4. Carefully add the chilled crab cakes to the hot skillet, ensuring not to overcrowd them. Fry for about 4-5 minutes on each side, until golden-brown and crispy.
  5. Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Garnish with fresh parsley and serve warm, alongside lemon wedges and tartar sauce.

Nutrition

Serving: 1cakeCalories: 230kcalCarbohydrates: 15gProtein: 12gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 450mgPotassium: 220mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Serve fresh for the best taste and enjoy the delightful crunch!

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