Description
These crab cakes are inspired by the iconic Joe’s Crab Shack style — packed with sweet jumbo lump crab meat, lightly bound with just enough seasoning to hold everything together, and pan-seared until perfectly golden and crisp. Juicy inside, crispy outside, and full of authentic coastal flavor.
Introduction
The secret to great crab cakes is restraint. This recipe focuses on minimal filler, gentle handling, and classic seasoning so the natural sweetness of the crab truly shines. Perfect for a special dinner, weekend treat, or whenever you crave restaurant-quality seafood at home.
Why You’ll Love This Recipe
These crab cakes are thick, tender, and full of real crab flavor. They’re easy to prepare, taste just like a seaside restaurant classic, and deliver the perfect balance between a crispy crust and a moist interior.
Ingredients
For the Crab Cakes
1 lb (450 g) jumbo lump crab meat, picked over for shells
1/4 cup fine breadcrumbs (panko pulsed fine or plain)
2 tablespoons full-fat mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon smoked paprika
1/4 cup finely diced red bell pepper
2 tablespoons finely sliced green onion
2 tablespoons finely chopped fresh parsley
Juice of 1/2 lemon
Pinch of cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
2–3 tablespoons unsalted butter or olive oil, for frying
For Serving
Lemon wedges
Remoulade sauce
Coleslaw or simple green salad
Easy Remoulade Sauce
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped capers
1 tablespoon pickle relish or finely chopped cornichon
1 teaspoon fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon smoked paprika
1 small garlic clove, minced
Salt and pepper, to taste
Instructions
Prepare the Crab
Place the crab meat in a large bowl and gently check for shell fragments, keeping the lumps intact.
Make the Binder
In a separate bowl, mix breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, smoked paprika, cayenne if using, lemon juice, salt, and pepper until smooth.
Combine Gently
Add bell pepper, green onion, and parsley to the binder. Pour over the crab meat and gently fold until just combined. Avoid overmixing.
Form the Cakes
Divide into four equal portions and shape into thick patties about 1 inch thick, pressing lightly to hold together.
Chill
Place the cakes on a parchment-lined plate, cover, and refrigerate for at least 30 minutes to firm up.
Cook the Crab Cakes
Heat butter or oil in a skillet over medium heat. Cook the crab cakes for 4–5 minutes per side until golden brown and heated through.
Serve
Serve immediately with lemon wedges, remoulade sauce, and coleslaw or salad.
Variations
Add extra cayenne for more heat, substitute chives for green onion, or use yellow bell pepper for a slightly sweeter flavor.
Tips for Best Results
Use high-quality jumbo lump crab meat. Handle gently, chill before cooking, and avoid overcrowding the pan to ensure a crisp crust.
Storage Tips
Uncooked crab cakes can be refrigerated for up to 24 hours. Cooked crab cakes keep for up to 2 days in an airtight container.
Serving Suggestions
Serve with fries, corn on the cob, garlic bread, or a fresh cucumber salad.
FAQs
Can I bake these instead of frying?
Yes. Bake at 400°F (205°C) for 12–15 minutes, flipping halfway.
Can I freeze crab cakes?
Yes. Freeze uncooked cakes for up to 1 month and thaw before cooking.
Conclusion
These Joe’s Crab Shack–style crab cakes deliver bold seafood flavor, a crisp golden crust, and a tender, juicy center — a true restaurant-quality dish made right at home.