Easy Copycat Joe’s Crab Shack Crab Cakes Recipe

Make your own copycat crab cakes at home with this easy recipe! These crab cakes taste just like the ones at Joe’s Crab Shack, with sweet lump crab meat and a delicious golden crust. This is the perfect weekend recipe for when you want to enjoy a fun seafood dinner at home.

Because they’re made in one bowl and ready in just minutes, you can pop them in the fridge until it’s time to cook them. Fry them in a hot skillet with some melted butter, and you have a restaurant-quality seafood dinner waiting for you!

Why You Will Love This Recipe

The texture of these crab cakes is perfect, crunchy and golden on the outside and soft and tender on the inside. There’s no filler to speak of, and just enough savory ingredients to hold the crab meat together. This copycat recipe from Joe’s Crab Shack uses sweet lump crab meat, which is the best kind of crab to use in this recipe. If you want to save a little money, you could substitute half of the lump crab with imitation crab meat, or even canned salmon.

I also love how easy this recipe is to clean up after! You can prepare them all in one bowl, then just cook them in a single pan, leaving you with one less thing to wash. They’re the perfect dinner for a busy Friday night, when you want to eat something fancy, but don’t have much energy left to tackle a mess in the kitchen.

The Ingredients

Here are the ingredients you’ll need for this copycat Joe’s Crab Shack crab cake recipe: lump crab meat, mayonnaise, large egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, panko breadcrumbs, fresh parsley, and unsalted butter.

Lump Crab Meat

Lump crab meat is what makes these crab cakes taste like they came out of a fancy seafood restaurant. Pick through the crab meat gently, and remove any bits of shell or cartilage without breaking up the lumps too much. If you’re looking to save money, you could substitute half of the lump crab for imitation crab meat, or even canned salmon.

Old Bay Seasoning

Old Bay Seasoning is what gives these crab cakes their classic flavor. It’s got celery salt, paprika, and a blend of other spices that complement the sweetness of the crab. If you don’t have Old Bay on hand, you can make your own blend with seasoned salt, smoked paprika, and a pinch of cayenne pepper.

Panko Breadcrumbs

Panko is the best binder for this recipe because the fluffy crumbs help to bind the wet ingredients without weighing down the cakes. It also helps to give the outside of the crab cakes a crunchy texture when they are fried in the hot skillet. Alternatively, you could try using crushed buttery crackers like Ritz or finely ground almond flour.

How to Make It

Let’s take a look at how easy it is to whip up these crispy, golden brown seafood cakes.

Mix the Binder

In a large mixing bowl, whisk the mayonnaise, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, and chopped parsley together until smooth.

Fold in the Crab

Gently fold in the lump crab meat and panko breadcrumbs with a rubber spatula. Do not overmix.

Chill the Mixture

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This crucial chilling step allows the breadcrumbs to absorb the moisture so the patties hold their shape.

Form and Fry

Scoop the mixture out and gently form thick, uniform patties. Melt butter in a large skillet over medium heat.

Cook the patties for 4 minutes per side until they are golden brown and crispy.

My Best Tips for Success

Do not skip the chilling step after you have mixed the crab meat and binder in the bowl. The refrigeration period allows the panko breadcrumbs to absorb moisture, which helps the patties stay together. If you cook the patties right away, they will fall apart in the hot skillet.

When folding the wet ingredients and the crab meat together, use a rubber spatula and go very gently. The key to good, high quality crab cakes is having lots of big chunks of crab meat in them. If you stir too aggressively, you will break down the meat and ruin the texture of the patties.

Make sure you heat up your skillet and butter thoroughly before putting the crab cakes in the pan. If the pan is too cold, the cakes will absorb the oil and end up being greasy and heavy. A hot pan ensures that the cakes will develop a nice crust and seal in the moisture.

Storage and Reheating

• To Store: Allow the cooked crab cakes to cool completely before placing them in an airtight container and storing them in the fridge for up to 3 days.
• To Freeze: You can freeze the cooked crab cakes in a zip-top freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
• To Reheat: Reheat in a 350°F oven or air fryer for a few minutes until the outside becomes crispy again.

What to Serve with These Crab Cakes

• A large scoop of tartar sauce and a wedge of lemon.
• A bowl of tangy vinegar-based coleslaw.
• A mountain of salty French fries.
• A simple green salad to complement the crab cakes.

Frequently Asked Questions

Can I bake these instead of frying?

Yes! Simply grease a baking sheet and bake the patties in a 400°F oven for 15 to 20 minutes.

Why did my crab cakes fall apart?

If they fell apart while cooking, then you either didn’t chill them long enough or you turned them too soon.

Can I use canned crab meat?

Yes! Use good quality canned lump crab meat. Drain it thoroughly, so that you don’t add extra liquid to your crumb binder.