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Delicious homemade crab cakes inspired by Joe’s Crab Shack recipe

Copycat Joe’s Crab Shack Crab Cakes

Recreate the delicious crab cakes from Joe's Crab Shack at home with this simple recipe that highlights fresh ingredients and classic flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 crab cakes
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crab Cakes
  • 1 lb lump crab meat picked over for shells
  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tbsp chopped fresh parsley
  • 3/4 cup breadcrumbs divided Use some for coating the crab cakes
  • 2 tbsp vegetable oil or butter for frying
For the Optional Lemon Aioli
  • 1/3 cup mayonnaise
  • 1 tsp lemon juice
  • 1 small garlic clove minced

Method
 

Preparation
  1. In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, onion powder, paprika, salt, and pepper.
  2. Gently fold in the crab meat, parsley, and 1/2 cup of breadcrumbs.
  3. Form the mixture into 6-8 crab cakes and coat them lightly with the remaining breadcrumbs.
  4. Refrigerate the crab cakes for 20-30 minutes to help them hold together.
Cooking
  1. Heat the vegetable oil or butter in a skillet over medium heat.
  2. Cook the crab cakes for 4-5 minutes on each side until they are golden brown and heated through.
Serving Suggestions
  1. For the optional aioli, stir together the mayonnaise, lemon juice, and minced garlic.
  2. Serve the crab cakes warm with lemon wedges, aioli, fries, or coleslaw.

Notes

Make sure to pick through the crab meat for any shell pieces before mixing. Don’t overmix the crab cake mixture to keep them tender. If you prefer a little spice, add a pinch of cayenne pepper to the mixture. If you have leftovers, store the crab cakes in an airtight container in the refrigerator for up to 2 days.