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–+ servings

Copycat Joe's Crab Shack Crab Cakes

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These homemade crab cakes perfectly replicate Joe's Crab Shack's famous recipe, featuring jumbo lump crab meat seasoned with Old Bay and pan-fried to golden perfection. They're crispy on the outside, tender inside, and packed with authentic seafood flavor.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings: 6 crab cakes
Course: Appetizer, Main Course
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lump crab meat picked over for shells
  • 1 cup plain breadcrumbs divided (half for mixture, half for coating)
  • 1/2 cup mayonnaise
  • 1 large egg
  • 2 green onions finely chopped
  • 2 tablespoons red bell pepper finely diced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Halal Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 2-3 tablespoons butter for frying
  • Lemon wedges for serving

Equipment

  • Large bowl
  • Skillet
  • Rubber spatula

Method
 

  1. In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, salt, and black pepper.
  2. Gently fold in the lump crab meat, ½ cup breadcrumbs, green onions, red bell pepper, and parsley until just combined. Do not overmix to preserve the crab chunks.
  3. Form the mixture into 6 even patties.
  4. Coat each patty lightly in the remaining ½ cup breadcrumbs.
  5. Refrigerate the formed patties for at least 30 minutes to help them firm up.
  6. Melt butter in a skillet over medium heat.
  7. Fry the crab cakes until golden brown, about 3-4 minutes per side.
  8. Serve with lemon wedges.

Notes

Use high-quality lump crab meat for the best results. Handle the crab mixture gently to keep the lumps intact. The cakes can be formed ahead and refrigerated for up to 4 hours before cooking. For gluten-free options, substitute regular breadcrumbs with gluten-free panko or crushed rice crackers. These crab cakes can be served as an appetizer or main course.

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