About This Recipe
Recreate the delicious taste of Joe's Crab Shack crab cakes at home with this easy copycat recipe.
Ingredients
- 1 pound lump crab meat
- 1/3 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chopped parsley
- Vegetable oil
- Lemon wedges
- Tartar sauce
Kitchen Tools
Instructions
Chef's Tips
Use high-quality crab meat: The better the crab meat, the better the crab cakes will taste.
Don’t overmix: Overmixing can make the crab cakes tough.
Chill before cooking: Chilling helps the crab cakes hold their shape.
Common Mistakes to Avoid
Overmixing the ingredients: This can result in tough crab cakes.
Not chilling the patties: This can cause the crab cakes to fall apart during cooking.
Cooking at too high a heat: This can cause the crab cakes to burn on the outside before they are cooked through on the inside.
Variations
Spicy Crab Cakes: Add a pinch of cayenne pepper or a dash of hot sauce to the crab cake mixture for a spicy kick.
Cheesy Crab Cakes: Fold in some shredded cheddar or Monterey Jack cheese for a cheesy twist.
Gluten-Free Crab Cakes: Use almond flour or gluten-free breadcrumbs instead of regular breadcrumbs.
Storage & Freezing
Uncooked crab cakes: Store in the refrigerator for up to 24 hours.
Cooked crab cakes: Store in the refrigerator for up to 2 days.
Freezing: Freeze uncooked crab cakes for up to 3 months.
Conclusion
This Copycat Joe’s Crab Shack Crab Cakes recipe is a delicious and easy way to enjoy restaurant-quality crab cakes at home. With a few simple ingredients and easy-to-follow instructions, you can create a seafood sensation that everyone will love.
Frequently Asked Questions
Yes, but make sure to thaw it completely and drain any excess water before using.
Yes, finely diced bell peppers, celery, or onions can be added for extra flavor and texture.
Yes, grill them over medium heat for about 4-5 minutes per side, or until golden brown and cooked through.
While Old Bay is a classic crab cake ingredient, you can substitute it with a blend of paprika, celery salt, and black pepper.
Keep the cooked crab cakes warm in a low oven (200°F or 93°C) until ready to serve.