restaurant_menu Recipes

Copycat Joe’s Crab Shack Crab Cakes: A Seafood Sensation

calendar_today March 2, 2026 schedule 1 min read

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Prep

25 minutes

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Cook

15 minutes

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Rest

30 minutes

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Servings

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Calories

320 kcal

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Per Serving

Recreate the delicious taste of Joe's Crab Shack crab cakes at home with this easy copycat recipe.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

Crab Cake Ingredients

check 1 pound lump crab meat check 1/3 cup panko breadcrumbs check 1/4 cup mayonnaise check 1 large egg, lightly beaten check 1 tablespoon Dijon mustard check 1 tablespoon Worcestershire sauce check 1 teaspoon Old Bay seasoning check 1/4 teaspoon salt check 1/4 teaspoon black pepper check 2 tablespoons fresh chopped parsley

For Frying

check Vegetable oil

To Serve

check Lemon wedges check Tartar sauce

hardware Essential Tools

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Large bowl

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Small bowl

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Whisk

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Skillet

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Spatula

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Paper towels

format_list_numbered Preparation

Preparing the Crab Cakes

In a large bowl, gently mix together the crab meat and breadcrumbs.

In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley.

Gently fold the wet ingredients into the crab mixture until just combined.

Shape the mixture into patties, about 1/2 inch thick.

Place the shaped crab cakes on a plate or baking sheet and refrigerate for at least 30 minutes.

Cooking the Crab Cakes

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

Carefully place the crab cakes in the hot oil and fry for about 3-4 minutes per side, or until golden brown and cooked through.

Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.

Serving

Serve hot with lemon wedges and tartar sauce.

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Try These 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.

Chef's Pro 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.

Storage Guide

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Uncooked crab cakes

Store in the refrigerator for up to 24 hours.

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Cooked crab cakes

Store in the refrigerator for up to 2 days.

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Freezing

Freeze uncooked crab cakes for up to 3 months.

Avoid These Mistakes

✕ 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.

nutrition Nutrition Facts

Per serving: 2 crab cakes

320kcal Calories

22g Protein

20g Fat

12g Carbohydrates

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

flag 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.