If you love crab cakes, you will definitely want to try this recipe for Joe’s Crab Shack Crab Cakes, packed with flavor and the perfect amount of seasoning. These golden, crispy crab cakes bring the coastal dining experience right to your kitchen. Joe’s Crab Shack is known for its fun, laid-back atmosphere and delicious seafood, and their crab cakes are a fan favorite for good reason.
This recipe captures that signature taste with a perfect balance of tender crab meat, zesty seasonings, and a crispy golden crust.
Ingredients
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1 lb. Crab meat
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1/3 C. Mayonnaise
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3 Egg yolks
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1 Tbsp. Worcestershire sauce
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1 tsp. Dijon mustard
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1 tsp. Lemon juice
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1/4 tsp. Blackened seasoning
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1/4 C. Chopped parsley
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1 1/4 C. Bread crumbs
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Salt and pepper to taste
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Oil for frying
Ingredient Notes
Crab meat: Use lump or jumbo lump crab meat for the best texture. Pick through it carefully to remove any shells or cartilage.
Mayonnaise: Full-fat mayonnaise provides the best flavor and texture.
Egg yolks: Help bind the crab cakes without making them too dense.
Blackened seasoning: Adds a subtle kick. Old Bay seasoning is also a classic choice for crab cakes.
Bread crumbs: Panko breadcrumbs create a lighter, crispier texture.
Step-by-Step Instructions
Step 1: Combine the Ingredients
In a medium bowl, gently combine the crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, chopped parsley, bread crumbs, and salt and pepper to taste. Be careful not to overmix so the crab stays in nice chunks.
Step 2: Form the Crab Cakes
Shape the mixture into 8 equal patties. Place them on a plate or baking sheet and refrigerate for at least 15 to 30 minutes. This helps them hold their shape during cooking.
Step 3: Fry the Crab Cakes
Heat oil in a large skillet over medium heat. Cook the crab cakes for 3 to 4 minutes per side, until they are golden brown and crispy on the outside and heated through.
Step 4: Serve
Serve hot with lemon wedges and your favorite dipping sauce, such as remoulade, tartar sauce, or cocktail sauce.
How to Serve Crab Cakes
These versatile crab cakes can be served in a variety of ways:
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As an appetizer with a side of remoulade sauce.
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As a main course with coleslaw, hushpuppies, or a fresh salad.
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On a sandwich with lettuce, tomato, and a squeeze of lemon.
Variations & Tips
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For extra flavor, add a pinch of cayenne pepper or a few dashes of hot sauce.
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For a lighter texture, substitute panko breadcrumbs for regular bread crumbs.
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To bake instead of fry, brush with oil and bake at 375°F for 12 to 15 minutes, flipping halfway through.
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Make ahead by refrigerating uncooked patties for up to 24 hours before cooking.
Storage and Reheating
Refrigerator: Store cooked crab cakes in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
Freezer: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding a few extra minutes per side.
Recipe Card
Prep Time: 15 minutes
Cook Time: 8 minutes
Chilling Time: 15 minutes
Total Time: Approximately 40 minutes
Yield: 8 crab cakes (serves 4)
Why This Recipe Works
This copycat recipe captures the essence of Joe’s Crab Shack’s famous crab cakes. The combination of lump crab meat, creamy mayonnaise, and zesty seasonings creates a crab cake that is flavorful, tender, and perfectly crisp on the outside. Whether you are serving them as an appetizer or a main course, these crab cakes are sure to impress