Dinner

Copycat Joe’s Crab Shack Crab Cakes Recipe

ByRafael Mansero December 2, 2025December 2, 2025

Introduction

These copycat Joe’s Crab Shack Crab Cakes deliver crispy, golden perfection with tender crab meat inside. They’re easy to make at home and packed with flavor that rivals the restaurant original.

The image shows three crab cakes arranged in a row on a white plate set on a white marbled surface. Each crab cake has a thick golden-brown and crispy outer layer with a slightly rough texture, showing bits of crab meat inside. The crab cakes are garnished with small fresh green parsley pieces scattered on top, adding a touch of color contrast. The crab cakes look juicy inside with a mix of creamy and flaky textures visible along the edges. A small portion of a light-colored creamy dipping sauce is partially visible on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lump crab meat (picked over for shells)
½ cup plain breadcrumbs
¼ cup mayonnaise
1 large egg (lightly beaten)
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp fresh lemon juice
2 green onions (finely chopped)
2 Tbsp red bell pepper (finely diced)
1 tsp Old Bay seasoning (or to taste)
2 Tbsp fresh parsley (chopped)
Salt and black pepper (to taste)
2 Tbsp unsalted butter (for frying)
2 Tbsp olive oil (for frying)

Instructions

Step 1: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
Step 2: Gently fold in the crab meat, breadcrumbs, green onion, red bell pepper, and parsley, stirring lightly to keep the crab chunks intact.
Step 3: Form the mixture into 6 even patties about ½ to ¾ inch thick. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to help them hold their shape.
Step 4: Heat butter and olive oil in a large skillet over medium heat. Fry the crab cakes for 4 to 6 minutes per side until golden brown and crispy.
Step 5: Drain the crab cakes briefly on paper towels. Serve hot with tartar sauce, remoulade, or a squeeze of fresh lemon.

Tips & Variations

For extra crispiness, use panko breadcrumbs instead of plain breadcrumbs.
To add a spicy kick, mix in a dash of hot sauce or cayenne pepper to the base mixture.
If fresh crab meat isn’t available, lump crab from a can can be used, but be sure to drain it well to avoid soggy cakes.
Serve with a side of coleslaw or a light salad for a complete meal.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat or in the oven at 350°F (175°C) until heated through to maintain their crispy exterior.