Dinner

Joe’s Crab Shack Crab Cakes Recipe

ByHugo Harnd November 23, 2025November 23, 2025

Introduction

Crab cakes are a beloved seafood treat, and Joe’s Crab Shack version is a flavorful, golden-fried delight. These patties are packed with tender crab meat and seasoned perfectly for a satisfying bite every time.

The image shows a close-up of two crispy golden-brown patties on a white marbled surface. The patties have a rough, crunchy texture with visible small pieces of what looks like shredded vegetables and herbs mixed inside. There are green parsley leaves scattered on top and around the patties, creating small bursts of bright green against the golden colors. Coarse salt flakes are sprinkled on the patties and surface, adding a touch of white contrast. The patties appear thick and round, with the close-up revealing the detailed crumbly texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. Crab meat
⅓ cup Mayonnaise
3 Egg yolks
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tsp. Lemon juice
¼ tsp. Blackened seasoning
¼ cup Chopped parsley
1 ¼ cups Bread crumbs
Salt and pepper to taste
Oil for frying

Instructions

Step 1: In a mixing bowl, combine the crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, chopped parsley, bread crumbs, salt, and pepper. Mix gently until just combined, being careful not to break up the crab meat too much.
Step 2: Shape the mixture into 8 evenly sized patties, pressing them firmly to hold together.
Step 3: Heat about an inch of oil in a deep-sided skillet over medium-high heat until shimmering but not smoking.
Step 4: Carefully add the crab cakes to the hot oil. Cook for 5 to 8 minutes, turning once, until they are golden brown and cooked through.
Step 5: Remove the crab cakes and drain on a paper towel-lined rack to remove excess oil before serving.

Tips & Variations

Use lump crab meat for the best texture and flavor, and avoid fillers if possible.
For a spicy kick, add a pinch of cayenne pepper or hot sauce to the mix.
Serve with a simple lemon aioli or remoulade sauce for extra richness.
To make the patties hold better, chill them for 30 minutes before frying.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness. Avoid microwaving, which can make them soggy.

How to Serve

The image shows several golden brown, crispy hash brown patties stacked closely together on a white marbled surface. Each patty has a rough, crunchy texture with visible strands of shredded potato mixed with small pieces of green herbs. One patty in the center is broken open, revealing a soft, light yellow inside with finely shredded potato layers. On top of this open patty, a dollop of creamy white sauce with specks of black pepper and green herbs is spread partially over the crispy surface. Coarse salt flakes and small bright green parsley leaves are scattered over the patties, adding fresh pops of color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the crab cakes instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through, for a healthier alternative.

How can I prevent the crab cakes from falling apart?

Make sure not to overmix the crab meat and let the shaped patties chill in the fridge for at least 30 minutes before cooking. This helps them firm up and hold together better.