Description
These Copycat Joe’s Crab Shack Crab Cakes bring restaurant-quality flavor straight to your kitchen. With a golden, crispy crust and a moist, seasoned crab filling, they’re a true seafood lover’s dream. Perfect for summer cookouts, holiday dinners, or even a quick weeknight indulgence, these crab cakes are delicious on their own or paired with tartar sauce, remoulade, or a squeeze of fresh lemon.
Who is this Recipe For?
This recipe is ideal for:
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Seafood enthusiasts craving the classic Joe’s Crab Shack flavor at home.
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Home cooks looking for an impressive yet simple dish to serve at gatherings.
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Anyone planning a summer cookout, beach-themed dinner, or special date night meal.
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Fans of restaurant copycat recipes who enjoy recreating favorites from scratch.
Why it’s Great
✅ Crispy outside, tender inside – the perfect crab cake texture.
✅ Simple ingredients – no hard-to-find items, just fresh flavors.
✅ Restaurant-style taste – enjoy the flavors of Joe’s Crab Shack without leaving home.
✅ Versatile – serve as an appetizer, main course, or even in a sandwich.
✅ Quick & easy – ready in under 30 minutes.
Ingredients
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1 lb crab meat (fresh or lump crab recommended)
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⅓ cup 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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¼ tsp blackened seasoning (or Old Bay as an alternative)
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¼ cup fresh parsley, chopped
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1 ¼ cups bread crumbs
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Salt & pepper, to taste
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Oil, for frying
Instructions
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In a large bowl, combine crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, parsley, bread crumbs, salt, and pepper.
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Mix until ingredients are well combined, then shape into 8 evenly sized patties.
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Heat about 1 inch of oil in a deep skillet over medium-high heat.
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Carefully add crab cakes to the pan and cook for 5–8 minutes, flipping halfway, until golden brown and cooked through.
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Remove from oil and drain on a paper towel–lined rack.
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Serve hot with your favorite dipping sauce or lemon wedges.
Kitchen Equipment Needed
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Large mixing bowl
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Mixing spoon or spatula
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Deep skillet or frying pan
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Paper towels & wire rack
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Measuring cups & spoons
Storage
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Refrigerator: Store cooled crab cakes in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
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Freezer: Shape the patties, place them on a tray, and freeze until solid. Transfer to a freezer bag and store up to 2 months. Cook directly from frozen, adding a few extra minutes.
FAQ
1. Can I bake these crab cakes instead of frying?
Yes! Bake at 400°F (200°C) for 15–18 minutes, flipping once, until golden brown.
2. Can I use canned crab meat?
Fresh or lump crab meat gives the best flavor, but canned crab works if drained well.
3. What dipping sauces pair best?
Tartar sauce, garlic aioli, spicy remoulade, or even a squeeze of fresh lemon juice.
4. Can I make these ahead of time?
Absolutely. Form the patties and refrigerate up to 24 hours before frying.
Conclusion
These Copycat Joe’s Crab Shack Crab Cakes are crispy, savory, and full of rich seafood flavor—just like the restaurant classic! Whether you’re serving them as a fancy appetizer, a casual sandwich filling, or the star of your dinner plate, they’re sure to impress your family and guests. Once you try them, you’ll never need to go out for crab cakes again. ✨
