Copycat Restaurant Recipes
Authentic Joe's Crab Shack Crab Cakes Recipe
These Maryland-style crab cakes are loaded with sweet lump crab meat and seasoned with the perfect amount of Old Bay for that classic coastal flavor. This easy recipe delivers a restaurant-quality golden crust and tender interior without the high price tag.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 315 kcal
Method
Carefully inspect the lump crab meat for any remaining shell pieces, being careful not to break up the large lumps.
In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, parsley, and minced celery. Whisk until smooth.
Add the panko breadcrumbs and the crab meat to the bowl. Using a rubber spatula, gently fold the ingredients together until the crab is evenly coated, but still chunky.
Divide the mixture into 8 equal portions and shape them into patties roughly 1-inch thick.
Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes. This ensures they do not fall apart in the pan.
Melt the butter in a large non-stick skillet over medium heat. Once the butter is bubbling, add the crab cakes.
Fry the cakes for 4 to 5 minutes per side until they reach a deep golden brown and the internal temperature is hot throughout.
Remove from the pan and serve immediately with lemon wedges and your choice of tartar or remoulade sauce.
Notes
Do not over-mix the batter; the goal is to keep the large chunks of crab meat intact for a premium texture.
If the mixture feels too wet to form patties, add an extra tablespoon of panko, but don't overdo it or the cakes will be bready.
The 30-minute chill time is essential for the proteins and breadcrumbs to set, preventing the cakes from crumbling.
Use a high-quality lump crab meat from the refrigerated seafood section rather than canned shelf-stable crab.
