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Crispy, golden crab cakes made with lump crab, Old Bay, and herbs — just like your favorite seafood restaurant.

Copycat Joe’s Crab Shack Crab Cakes

Crispy, golden crab cakes made with lump crab, Old Bay, and herbs — just like your favorite seafood restaurant.
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Ingredients Equipment Method Notes

Ingredients
  

  • – 1 lb lump crab meat
  • – 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 chopped green onions or parsley
  • – ¾ cup panko breadcrumbs + extra for coating
  • – 1 large egg
  • – Salt and pepper to taste
  • – Butter or oil for frying

Equipment

  • 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

Method
 

  1. In a bowl, gently combine all ingredients except extra panko and frying oil.
  2. Shape into 4–6 crab cakes and chill for 20–30 minutes.
  3. Lightly coat with additional panko.
  4. Heat oil or butter in skillet over medium heat.
  5. Cook crab cakes 3–4 min per side until golden.
  6. Serve warm with lemon or sauce of choice.

Notes

– Use fresh crab for best flavor.
– Chill mixture before cooking for better texture.
– Can be baked at 400°F for 15–18 minutes.