Name: Copycat Joe's Crab Shack Crab Cakes
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 1 cup lump crab meat; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 large egg; 1 teaspoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; 1 teaspoon lemon juice; 1 tablespoon chopped parsley; 1/3 cup panko breadcrumbs; 1 tablespoon butter (for frying); 1 tablespoon olive oil (for frying)

Ever craved that tender, golden-brown crunch of a restaurant-style crab cake without leaving your kitchen? These Copycat Joe’s Crab Shack Crab Cakes give you that exact bite—juicy, flaky crab meat wrapped in a crispy, flavorful crust. They’re buttery, a little spicy, and have that coastal charm you’d expect from a seafood house favorite.

Whether you’re planning a laid-back seafood dinner or impressing guests at your next gathering, these crab cakes deliver big flavor with a surprisingly simple process. They’re packed with real crab meat and just enough filler to hold together while letting the seafood shine. Once you taste them, you’ll understand why they rival the originals.

Preparation Phase & Tools to Use

To make these crab cakes come out perfectly crisp on the outside and soft on the inside, a few tools make all the difference:

Mixing Bowls: You’ll need at least two. One for combining your crab mixture and another for prepping your dredge or breading ingredients.
Rubber Spatula or Fork: Gently folding your ingredients prevents the delicate crab from breaking down too much.
Cast Iron Skillet or Nonstick Frying Pan: This is key to getting that crispy, golden-brown exterior. Cast iron holds heat well and delivers even browning.
Fish Spatula or Thin Turner: Helpful for flipping your cakes without tearing them apart.
Paper Towels & Wire Rack: Drain excess oil after frying to keep the texture light and crispy.

Good tools turn a simple recipe into restaurant-quality results, so prep your station before diving in.

Ingredients for the Copycat Joe’s Crab Shack Crab Cakes

Lump Crab Meat: The star of the show. Use fresh or refrigerated lump crab for that signature flaky texture.
Mayonnaise: Adds creaminess and binds the mixture without overpowering the crab.
Dijon Mustard: Offers a mild tang that complements seafood without being sharp.
Egg: Helps hold the crab cakes together while keeping them tender.
Worcestershire Sauce: Adds umami and depth to the flavor base.
Old Bay Seasoning: A must-have for that classic Maryland-style spice.
Lemon Juice: Brightens the mixture with acidity to balance the richness.
Parsley: Brings freshness and color to the cakes.
Breadcrumbs (preferably panko): Just enough to hold the cakes without making them dense.
Butter & Olive Oil (for frying): Butter gives rich flavor, and olive oil raises the smoke point.

How To Make the Copycat Joe’s Crab Shack Crab Cakes

Step 1: Gently Mix the Ingredients

In a large bowl, whisk together mayo, mustard, egg, lemon juice, Worcestershire sauce, Old Bay, and parsley. Gently fold in the crab meat and breadcrumbs until just combined. Don’t overmix.

Step 2: Shape the Cakes

Using your hands or a scoop, form the mixture into patties about 1 inch thick. Place them on a tray lined with parchment and chill for 30 minutes to help them firm up.

Step 3: Heat and Fry

In a skillet over medium heat, add a combination of butter and olive oil. Once hot, add crab cakes in batches, cooking 3-4 minutes per side until golden brown and heated through.

Step 4: Drain and Rest

Transfer the fried cakes to a paper towel-lined rack. Let them rest a few minutes before serving to retain their crispiness.

Serving and Storing These Crab Cakes

Serve these crab cakes hot with lemon wedges, tartar sauce, or a drizzle of remoulade. A fresh side salad or seasoned fries pairs perfectly for a complete meal.

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet or oven instead of the microwave to keep them crispy. You can also freeze uncooked patties for up to 1 month—just thaw and fry as usual.

Frequently Asked Questions

Can I use canned crab meat?

Yes, but fresh or refrigerated lump crab gives better texture and flavor. If using canned, drain well and pat dry.

How do I prevent them from falling apart?

Chilling the cakes before frying helps them hold shape. Also, avoid flipping them too soon or too often.

What sauce pairs well with these?

Tartar sauce, lemon aioli, or spicy remoulade all complement the richness of the crab cakes.

Can I bake them instead of frying?

Absolutely. Bake at 400°F for 12-15 minutes, flipping once halfway. They won’t be as crisp but are still delicious.

Can I make them ahead?

Yes, you can prep the patties and refrigerate them a day in advance. Fry just before serving for best texture.

Want More Seafood Appetizer Ideas?

You might also like the Garlic Butter Shrimp Scampi Lasagna, layered with creamy cheese and juicy shrimp. Or try Louisiana Seafood Gumbo for a bold, hearty option full of Southern flavor.

For bite-sized options, check out the Mediterranean Salmon Patties, which are perfect for light lunches or party spreads. Or indulge in the creamy Easy Seafood Casserole, baked with layers of rich seafood and a crunchy top.

Pin and Tell Me How Yours Turned Out

You can save this to your seafood boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you use fresh crab or switch up the seasoning? Leave a comment below—I’m always curious how others personalize their plates.

Want more daily recipes? Follow along on my Pinterest at LadyPlate.