Description
Delicious copycat version of Joe’s Crab Shack Crab Cakes, featuring lump crab meat blended with flavorful seasonings and lightly fried to golden perfection. These crab cakes are crispy on the outside, tender and moist inside, perfect as an appetizer or main dish served with your favorite sauce.
Ingredients
Scale
Crab Cake Mixture
- 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)
For Frying
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
Instructions
- Mix base: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and black pepper until smooth, creating the flavorful base for the crab cakes.
- Fold in crab: Gently fold in the lump crab meat, breadcrumbs, chopped green onions, diced red bell pepper, and chopped parsley. Stir lightly to maintain large crab chunks for texture.
- Shape cakes: Form the mixture into 6 even patties, about ½ to ¾ inch thick. Place the patties on a parchment-lined tray and refrigerate for at least 30 minutes to help them firm up and hold their shape during cooking.
- Cook: Heat the unsalted butter and olive oil in a large skillet over medium heat. Carefully fry the crab cakes for 4–6 minutes per side until they are golden brown and crispy on the outside, ensuring they are heated through.
- Serve: Remove crab cakes from the skillet and drain briefly on paper towels to remove excess oil. Serve hot with tartar sauce, remoulade, or a fresh squeeze of lemon for added zest.
Notes
- To avoid breaking the crab meat too much, fold ingredients gently.
- Refrigeration helps the crab cakes hold together while frying.
- Adjust Old Bay seasoning according to your spice preference.
- Serve with lemon wedges and dipping sauces like tartar or remoulade.
- Use lump crab meat for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: crab cakes, Joe’s Crab Shack recipe, seafood appetizer, fried crab cakes, copycat recipe, lump crab meat
