Copycat Joe’s Crab Shack Crab Cakes

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Copycat Joe’s Crab Shack Crab Cakes

Prep time: 15 mins (+30 min chill) | Cook time: 10 mins | Yield: 6 large cakes

Ingredients

The Crab & Binder:

  • 1 lb (454g) jumbo lump crab meat, picked over for shells

  • ½ cup panko breadcrumbs

  • ¼ cup mayonnaise

  • 1 large egg, lightly beaten

  • 2 tbsp Dijon mustard

  • 2 tbsp fresh parsley, finely chopped

  • 1 tbsp fresh chives or green onion, minced

  • 1 tsp Worcestershire sauce

  • 1 tsp Old Bay seasoning (plus extra for sprinkling)

  • ½ tsp lemon zest and 1 tbsp fresh lemon juice

  • Salt & white pepper to taste

For Cooking:

  • 4 tbsp unsalted butter, divided

Instructions

  1. Mix the Binder: In a large bowl, whisk together the mayo, egg, Dijon, parsley, chives, Worcestershire, Old Bay, lemon zest, juice, salt, and pepper. Fold in the panko and let it sit for 2 minutes to absorb the moisture.

  2. Fold in Crab: Gently fold in the lump crab meat using a spatula or your hands. Be careful not to break up the large lumps.

  3. Shape and Chill: Divide the mixture into 6 portions and shape into 1-inch thick patties. Refrigerate for 30 minutes; this is the key to ensuring they don’t fall apart in the pan.

  4. Pan-Sear: Heat 2 tbsp of butter in a large skillet over medium heat. When foaming, add three cakes and cook for 4–5 minutes per side until deep golden brown. Repeat with the remaining butter and cakes.

  5. Serve: Serve hot with lemon wedges and a quick remoulade (mayo, relish, lemon juice, Dijon, and paprika).

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