Homemade Joe’s Crab Shack–Style Crab Cakes

Instructions:

1. In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, paprika, salt, and black pepper.
2. Gently stir in the diced onion, bell pepper, parsley, and breadcrumbs until just combined.
3. Carefully fold in the crab meat, keeping the lumps as intact as possible.
4. Shape the mixture into evenly sized patties and refrigerate for 10 minutes to help them firm up.
5. Heat butter or oil in a large skillet over medium heat.
6. Cook the crab cakes for 3 to 4 minutes per side, until golden brown and crispy.
7. Transfer to paper towels to drain briefly, then serve warm.

Variations

• Substitute panko breadcrumbs for extra crunch.
• Add a pinch of cayenne pepper for a touch of heat.
• Use red bell pepper or celery instead of onion for a slightly different texture.
• Bake at 400°F (205°C) for 12 to 15 minutes, flipping once, for a lighter option.

Tips

• Handle the mixture gently to preserve large chunks of crab.
• Chill the crab cakes before cooking to prevent them from falling apart.
• Use a nonstick or well-seasoned skillet for best browning.
• Serve with lemon wedges, remoulade, or tartar sauce for a true Joe’s Crab Shack–style finish.