Copycat Joe’s Crab Shack Crab Cakes – The Restaurant Favorite You Can Make at Home

Some restaurant dishes stick with you long after the meal is over. For many people, the crab cakes from Joe’s Crab Shack are one of those unforgettable favorites — crispy on the outside, tender on the inside, and packed with real crab flavor instead of filler.

These crab cakes weren’t about heavy breading or overpowering seasoning. They let the crab shine, with just enough binding to hold everything together and just enough spice to keep each bite interesting.

The good news? You don’t have to wait for a trip to the restaurant to enjoy them. This copycat version brings that same flavor and texture right into your own kitchen — simple, satisfying, and surprisingly easy to make.

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Copycat Joe’s Crab Shack Crab Cakes

Ingredients

• 1 lb lump crab meat (picked over for shells)

• ½ cup breadcrumbs or crushed crackers

• 1 large egg

• 2 tbsp mayonnaise

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning

• 1 tbsp fresh lemon juice

• 2 tbsp fresh parsley, chopped

• Salt and black pepper to taste

• 2–3 tbsp oil or butter for frying

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Instructions

1) Prepare the Crab Mixture

1. In a large bowl, gently combine the egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, Old Bay, salt, and pepper.

2. Fold in the breadcrumbs and parsley.

3. Gently fold in the crab meat, being careful not to break up the lumps.

2) Shape the Cakes

1. Form the mixture into patties (about ½–¾ inch thick).

2. Place them on a plate and refrigerate for 20–30 minutes to help them hold together.

3) Cook

1. Heat oil or butter in a skillet over medium heat.

2. Cook crab cakes for 3–4 minutes per side, until golden brown and heated through.

3. Transfer to a paper towel–lined plate.

4) Serve

Serve hot with lemon wedges and your favorite sauce.

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Why These Crab Cakes Work

• Minimal filler keeps the crab front and center

• Old Bay delivers classic coastal flavor

• Chilling helps the cakes hold together

• Pan-frying creates that signature crisp crust

This is the balance that made Joe’s Crab Shack crab cakes so popular in the first place.

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Tips for the Best Copycat Crab Cakes

• Use lump crab meat for the best texture

• Mix gently — overmixing breaks the crab

• Chill before cooking to prevent crumbling

• Use a nonstick or well-seasoned pan

• Don’t overcrowd the skillet

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Serving Suggestions

• Serve with tartar sauce, remoulade, or aioli

• Pair with coleslaw or fries

• Add a simple green salad for balance

• Perfect for weeknight dinners or special occasions

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FAQ – Copycat Joe’s Crab Shack Crab Cakes

What kind of crab meat is best?

Lump or jumbo lump crab meat gives the closest restaurant-style texture and flavor.

Can I bake these instead of frying?

Yes. Bake at 400°F (205°C) for about 12–15 minutes, flipping once. They won’t be quite as crispy but still delicious.

Why did my crab cakes fall apart?

They likely needed more chilling time or were flipped too early. Let a crust form before turning.

Can I make them ahead of time?

Yes. Shape the patties and refrigerate up to 24 hours before cooking.

Can I freeze crab cakes?

Uncooked crab cakes freeze best. Freeze solid, then cook from thawed.