copycat-joes-crab-shack-crab-cakes

 

Ingredients

For the Crab Cakes:

1 pound (454 g) jumbo lump crab meat, gently rinsed and thoroughly drained, any shells removed

½ cup panko breadcrumbs (for light crispness; substitute plain dry breadcrumbs if preferred)

¼ cup high-quality mayonnaise

1 large egg, lightly whisked

2 tablespoons Dijon mustard

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon minced fresh chives or thinly sliced green onions

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning (plus extra for finishing)

½ teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground white pepper, to taste

For Cooking & Serving:

4 tablespoons (½ stick) unsalted butter, divided

Lemon wedges, for garnish

Joe’s-Style Remoulade Sauce (recipe below)

Instructions

Prepare the Base Mixture

In a medium bowl, combine mayonnaise, egg, Dijon mustard, parsley, chives, Worcestershire sauce, Old Bay, lemon zest, lemon juice, salt, and white pepper. Stir until smooth. Fold in the panko and let rest for 2 minutes to soften.

Incorporate the Crab

Gently add the crab meat. Using a rubber spatula or your fingertips, fold the mixture just until the crab is evenly coated. Avoid vigorous mixing—your goal is to preserve large, succulent lumps.

Shape and Chill

Divide the mixture into six equal mounds. Gently press each into a 1-inch-thick patty (about 3½ inches wide). Arrange on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes. This step firms them up for easier handling and cleaner searing.

Sear to Golden Crispness

Melt 2 tablespoons of butter in a large skillet over medium heat. Once the butter foams lightly, add three crab cakes (do not overcrowd). Cook undisturbed for 4–5 minutes, until the underside is deeply golden. Carefully flip, sprinkle with a pinch of Old Bay, and cook another 4–5 minutes until crisp and heated through. Repeat with remaining butter and cakes.

Serve Right Away

Plate immediately while hot and crisp, with lemon wedges and a spoonful of remoulade on the side.

Serving Suggestions

These crab cakes shine alongside simple, fresh sides: a citrusy arugula salad, roasted fingerling potatoes, or chilled corn and tomato succotash. For a true Joe’s-style experience, serve with extra lemon, coleslaw, and crispy fries. A chilled glass of Sauvignon Blanc or a crisp lager complements the bright, briny flavors beautifully.

Frequently Asked Questions

Can I bake or air-fry these instead of pan-searing?

Pan-searing yields the best texture—crisp outside, tender inside. Baking (at 375°F for 12–15 minutes, flipped halfway) works in a pinch but won’t achieve the same crust. Air-frying may dry them out due to the delicate nature of crab.

What if I only have canned crab?

Refrigerated fresh or pasteurized lump crab is ideal. Canned works if well-drained and high-quality—but never use imitation crab (surimi); it lacks flavor and proper texture.

Can I make them ahead?

Yes! Shape and refrigerate up to 24 hours before cooking. You can also freeze uncooked patties (separated by parchment) for up to 1 month; thaw overnight in the fridge before searing.

Why white pepper instead of black?

White pepper blends invisibly into the pale crab mixture, preserving its clean, appetizing color without specks of black.

Allergy Information

Contains: Shellfish (crab), eggs, dairy (butter), gluten (breadcrumbs)

May contain: Traces of fish (depending on crab source)

Not suitable for those with shellfish, egg, dairy, or wheat allergies

Gluten-free option: Use certified gluten-free panko or crushed gluten-free crackers

Nutrition Facts

(Per crab cake, without remoulade or sides)

Calories: 285

Protein: 22g

Fat: 18g (Saturated: 6g)

Carbohydrates: 8g

Fiber: 0.5g

Sugar: 1g

Sodium: 480mg (varies based on Old Bay brand and added salt)

Note: Values are estimates and may vary based on specific ingredients used.

These crab cakes prove that elegance doesn’t require complexity. With just a handful of pantry staples and a pound of quality crab, you can recreate a coastal classic that’s far superior to many restaurant versions. Crisp, buttery, brimming with sweet crab, and finished with a zesty remoulade—they’re guaranteed to impress, comfort, and satisfy. So fire up your skillet, squeeze a lemon, and savor the taste of the sea, right at your table.