These Homemade Joe’s Crab Shack–Style Crab Cakes bring the taste of a classic seafood restaurant straight to your kitchen. Golden and crisp on the outside with a tender, flaky center, they highlight the natural sweetness of lump crab meat while delivering that familiar, crowd-pleasing flavor.
The secret to great crab cakes is balance. This recipe uses just enough binder to hold everything together without overpowering the crab. Dijon mustard, Old Bay seasoning, and a splash of lemon juice add depth and brightness, enhancing the seafood rather than masking it.
Quick to prepare and fast to cook, these crab cakes are perfect as an appetizer, sandwich filling, or main course. A short chill before cooking helps them hold their shape, while pan-frying creates a beautifully crisp exterior.
ADVERTISEMENT
Serve them hot with lemon wedges and your favorite creamy sauce for a true restaurant-style experience. Whether for a casual dinner or a special occasion, these crab cakes are always a hit.
Servings: 10–12 crab cakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon fresh lemon juice
- 1/4 cup finely diced onion
- 1/4 cup finely diced bell pepper
- 2 tablespoons chopped parsley
- 3/4 cup breadcrumbs or crushed crackers
- Salt and black pepper, to taste
- Butter or oil, for frying
Instructions:
See Next Page =>
