Copycat Joe’s Crab Shack Crab Cakes – Golden Crust, Moist Center!
Craving those irresistible restaurant-style crab cakes with a crispy crust and tender center? These copycat Joe’s Crab Shack crab cakes are your ticket to seafood perfection at home. Made with real lump crab meat, fresh herbs, and bold spices, they deliver all the flavor with minimal fuss. Ideal for summer dinners, special occasions, or anytime you need a delicious seafood appetizer.
Equipment You’ll Need:
- Large mixing bowl
- Fork or spatula
- Measuring spoons & cups
- Sharp knife and cutting board
- Skillet (non-stick or cast iron)
- Spatula or tongs
- Plate or tray for chilling
- Paper towels
Ingredients:
- 1 lb lump crab meat (fresh, canned, or imitation – well drained)
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard or Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp finely chopped green onions or parsley
- ¾ cup panko breadcrumbs (plus more for coating)
- 1 large egg
- Salt and pepper to taste
- Butter or oil for pan-frying
Instructions:
Step 1: Mix the Ingredients
In a large bowl, gently fold together crab meat, mayo, mustard or Worcestershire, Old Bay seasoning, garlic powder, onion powder, green onion/parsley, panko, and egg. Season with salt and pepper to taste.
Pro Tip: Be gentle while mixing to keep those juicy crab chunks intact — overmixing leads to dense crab cakes.
Step 2: Form the Cakes
Shape into 4–6 equal-sized crab cakes using your hands. Place them on a tray and refrigerate for 20–30 minutes so they firm up before frying.
Step 3: Coat and Pan-Fry
Lightly coat each crab cake with additional panko. Heat butter or oil in a skillet over medium heat. Fry the crab cakes for 3–4 minutes per side, or until golden and crispy.
Step 4: Serve and Enjoy!
Transfer to a paper towel-lined plate. Serve warm with lemon wedges, tartar sauce, or your favorite remoulade.
Tips for Success:
- Use real lump crab for best flavor and texture.
- Chill before frying to prevent crumbling.
- Don’t overdo the breadcrumbs — you want moisture, not dryness.
- Fry in butter for richness or bake for a lighter version.
- Avoid pressing while frying — let them crisp naturally.
Creative Twists:
- Add hot sauce or Cajun seasoning for a Southern twist.
- Serve on top of a crisp salad with lemon vinaigrette.
- Mix in chopped dill or chives for a fresh herb boost.
- Bake at 400°F for 15–18 minutes for a healthier crab cake.
- Turn leftovers into a gourmet crab cake sandwich!
FAQs
Q: Can I use canned crab?
Yes! Just drain it well and check for shell fragments.
Q: Can I bake instead of fry?
Absolutely! Bake at 400°F on a greased baking rack for 15–18 minutes, flipping halfway.
Q: How do I keep crab cakes from falling apart?
Make sure the mix is cold and well-chilled before cooking. Use enough egg and panko as binders.
Q: What’s the best sauce for crab cakes?
Tartar sauce, garlic aioli, lemon-dill yogurt, or classic remoulade all pair beautifully.
These easy crab cakes are everything you love about Joe’s Crab Shack – crispy outside, tender inside, and packed with bold seasoning. Whether you're impressing guests or treating yourself to a seafood dinner at home, this restaurant-style crab cake recipe is sure to become a favorite.
Copycat Joe’s Crab Shack Crab Cakes
Ingredients
Equipment
Method
- In a bowl, gently combine all ingredients except extra panko and frying oil.
- Shape into 4–6 crab cakes and chill for 20–30 minutes.
- Lightly coat with additional panko.
- Heat oil or butter in skillet over medium heat.
- Cook crab cakes 3–4 min per side until golden.
- Serve warm with lemon or sauce of choice.
Notes
– Chill mixture before cooking for better texture.
– Can be baked at 400°F for 15–18 minutes.