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Copycat Joe’s Crab Shack Crab Cakes

These copycat crab cakes bring the iconic Joe’s Crab Shack flavors into your kitchen with tender, chunky lump crab meat and a perfect blend of seasonings. The recipe is simple enough for a weeknight dinner yet delivers a restaurant-quality taste with crispy exteriors and a delicate, flavorful center.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
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 1/2 cup mayonnaise, 1 large egg, 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, and 1/4 teaspoon black pepper.
  2. Gently fold in 1 pound lump crab meat, 1/2 cup of the plain breadcrumbs, 2 finely chopped green onions, 2 tablespoons finely diced red bell pepper, and 2 tablespoons chopped fresh parsley. Use a rubber spatula and mix just until combined to avoid breaking up the crab meat.
  3. Form the mixture into 6 even patties and lightly coat each one with the remaining 1/2 cup breadcrumbs.
  4. Refrigerate the patties for at least 30 minutes to help them firm up and prevent falling apart during frying.
  5. Heat 2-3 tablespoons butter in a skillet over medium heat and fry the patties for 3-4 minutes per side until golden brown.
  6. Serve immediately with lemon wedges for a bright, tangy finish.

Notes

For the best results, handle the lump crab meat gently to keep those precious chunks intact and ensure a tender interior. Refrigerating the patties before frying helps them set up nicely and prevents breakage during cooking. Feel free to experiment with substitutions such as gluten-free breadcrumbs or using Greek yogurt in place of mayonnaise to adjust the recipe to your dietary preferences.