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Close up of pan-fried lump crab meat cakes with a golden-brown crispy breading and fresh parsley. (Copycat Joe's Crab Shack Crab Cakes)

Copycat Joe's Crab Shack Crab Cakes

Recreate the legendary Copycat Joe's Crab Shack Crab Cakes at home. Featuring jumbo lump crab meat, a crispy golden-brown sear, and minimal filler for the ultimate restaurant-quality seafood experience in under 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cakes
Course: Appetizer, Dinner
Cuisine: American, Seafood
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Crab Cake Ingredients
  • 1 lb (454g) Lump Crab Meat drained and picked for shells
  • 1/2 cup (60g) Panko Breadcrumbs
  • 1/4 cup (60ml) Mayonnaise full-fat preferred
  • 1 large Egg beaten
  • 1 tbsp (15ml) Dijon Mustard
  • 1 tsp (5g) Old Bay Seasoning
  • 2 tbsp (8g) Fresh Parsley finely chopped
  • 1 tsp (5ml) Worcestershire Sauce
  • 2 tbsp (30ml) Neutral Oil for frying
  • 1 tbsp (14g) Unsalted Butter for frying

Equipment

  • 1 Large Mixing Bowl
  • 1 Cast Iron Skillet For the best golden-brown sear.

Method
 

Prepare the Mixture
  1. In a large bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, and Old Bay until smooth.
  2. Gently fold in the lump crab meat and parsley using a spatula, keeping the large chunks intact.
Shape and Chill
  1. Divide into 6 thick cakes. Do not over-compress.
  2. Refrigerate for 30 minutes to set the binders.
Fry to Perfection
  1. Heat oil and butter in a skillet. Fry cakes for 4-5 minutes per side until golden-brown and crispy.
  2. Serve immediately with lemon wedges and tartar sauce.

Notes

Always drain your crab meat thoroughly to prevent the cakes from falling apart.
Chill the cakes before frying to ensure they hold their thick, circular shape.