🦀 Copycat Joe’s Crab Shack Crab Cakes
These crab cakes are known for being crab-forward, lightly bound, and pan-seared until golden—served with a creamy remoulade-style sauce.
🦀 Ingredients
For the Crab Cakes
- 1 lb lump crab meat (picked over for shells)
- 1/3 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp finely minced red bell pepper
- 1 tbsp finely minced celery
- 1 tbsp chopped parsley
- 1/2–3/4 cup panko breadcrumbs (just enough to bind)
- Salt & black pepper to taste
- Oil or butter for pan-frying
For the Remoulade Sauce
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp hot sauce
- 1 tsp paprika
- 1 tbsp finely chopped pickles or relish
- Pinch garlic powder
👩‍🍳 Instructions
- Mix the base:
In a bowl, whisk mayo, egg, mustard, Worcestershire, Old Bay, and lemon juice. - Fold gently:
Add crab meat, bell pepper, celery, parsley, and panko.
Mix carefully to keep the crab chunks intact. - Form patties:
Shape into 4–6 cakes. Chill 30 minutes (helps them hold together). - Cook:
Heat oil in a skillet over medium heat.
Cook 3–4 minutes per side until golden brown and heated through. - Serve:
Top with remoulade and a squeeze of lemon.
🔥 Pro Tips for Restaurant-Style Results
- Use lump crab, not claw meat, for texture.
- Don’t overmix—big chunks = better flavor.
- Chill before cooking to prevent falling apart.
- For extra crispiness, lightly dust the outside with more panko before frying.
If you’d like, I can also give you:
- A baked version
- An air fryer version
- A spicy Cajun-style version
- Or a pineapple-mango salsa topping like some seafood chains use 🍍
