Copycat Joe’s Crab Shack Crab Cakes

Ingredients:

1 lb. Crab meat

⅓ C. Mayonnaise

3 Egg yolks

1 Tbsp. Worcestershire sauce

1 tsp. Dijon mustard

1 tsp. Lemon juice

¼ tsp. Blackened seasoning

¼ C. Chopped parsley

1 ¼ C. Bread crumbs

Salt and pepper to taste

Oil for frying

Instructions:

Mix together all of the ingredients for the crab cakes in a mixing bowl, and form the mixture into 8 evenly sized patties.

Heat an inch or so of oil in a deep sided skillet over medium high heat.

Add the crab cakes to the heated out, and cook for 5-8 minutes until cooked through and browned evenly on both sides.

Drain on a paper towel lined rack before serving.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Calories: 245 kcal | Protein: 12g | Carbohydrates: 16g | Dietary Fiber: 1g | Sugars: 1g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 126mg | Sodium: 458mg

Frequently Asked Questions:

Can I use other types of crab meat for this recipe?

Yes, you can use other types of crab meat, but the flavor and texture may vary.

The recipe typically calls for lump crab meat for the best results.

What can I substitute for blackened seasoning if I don’t have it?

If you don’t have blackened seasoning, you can use a combination of spices like paprika, cayenne pepper, garlic powder, and thyme to create a similar flavor profile.

Can I bake these crab cakes instead of frying them?

Yes, you can bake the crab cakes in the oven.

Preheat the oven to 375°F (190°C) and place the crab cakes on a baking sheet lined with parchment paper.

Bake for about 15-20 minutes or until they are cooked through and golden brown.

How should I store any leftover crab cakes?

Store any leftover crab cakes in an airtight container in the refrigerator for up to 2-3 days.

Reheat them in the oven or a skillet to maintain their crispiness.

What sauces or dips go well with these crab cakes?

Crab cakes can be served with various sauces and dips, such as tartar sauce, remoulade, cocktail sauce, or a simple squeeze of lemon.

You can choose your favorite condiment to complement the flavors.

Can I use fresh or canned crab meat for this recipe?

Fresh crab meat is preferred for the best flavor and texture.

However, you can use high-quality canned crab meat if fresh is not available.

Be sure to drain canned crab meat before using.