Copycat Joe’s Crab Shack Crab Cakes

 

Copycat Joe’s Crab Shack Crab Cakes

Ingredients

Crab meat (lump, fresh or canned) – 1 pound

Panko-style breadcrumbs – ⅓ cup

Mayonnaise – ¼ cup

Large egg, lightly beaten – 1

Dijon-style mustard – 1 tablespoon

Worcestershire-style sauce – 1 tablespoon

Seafood seasoning (Old Bay–style) – 1 teaspoon

Fine salt – ¼ teaspoon

Ground black pepper – ¼ teaspoon

Fresh parsley, finely chopped – to taste

Neutral cooking oil – for pan-frying

Lemon wedges and tartar sauce – for serving

Instructions

Step 1: Prepare the Crab Mixture

Place the lump crab meat in a large mixing bowl.

Sprinkle in the breadcrumbs and gently toss to combine, being careful to keep the crab pieces as intact as possible.

Step 2: Mix the Binding Ingredients

In a small bowl, whisk together the mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper until smooth.

Stir in the chopped parsley.

Step 3: Combine and Form Patties

Gently fold the mayonnaise mixture into the crab mixture until just incorporated.

Do not overwork. Divide the mixture into six portions and shape each into a patty.

Step 4: Heat the Pan

Add enough vegetable oil to lightly coat the bottom of a large skillet.

Heat over medium-high until the oil is hot and shimmering.

Step 5: Cook the Crab Cakes

Carefully add the crab cakes to the skillet.

Cook for 3–4 minutes per side, or until golden brown and warmed through.

Step 6: Drain and Serve

Remove the crab cakes and place them on a paper towel-lined plate to absorb excess oil.

Serve hot with lemon wedges and tartar sauce.