JOE’S CRAB SHACK CRAB CAKES

Classic Joe’s Crab Shack–style crab cakes made with lump crab, light seasoning, and a crisp golden exterior. Quick to prepare and perfect for serving with lemon and tartar sauce.

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Prep Time 20

Cook Time 12

Total Time 32

Servings

Ingredients

Main Ingredients

16 ounce lump crab meat pick through for shells
0.5 cup mayonnaise
0.75 cup plain breadcrumbs preferably panko
1 piece large egg
1 tablespoon Dijon mustard
0.5 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice
2 tablespoon chopped fresh parsley
2 stalk green onions, thinly sliced
2 tablespoon unsalted butter or vegetable oil for frying
0.25 teaspoon salt
0.25 teaspoon black pepper

Instructions

Preparation Steps

In a large bowl, whisk together mayonnaise, large egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, chopped parsley, salt, and black pepper until smooth.
Gently fold the lump crab meat into the dressing mixture, being careful to keep the lumps intact. Add the breadcrumbs and sliced green onions and fold until just combined.
Divide the mixture into 4 equal portions and form each into a compact patty about 1 inch thick. Place patties on a plate, cover, and refrigerate for 15 minutes to firm up.
Heat unsalted butter (or oil) in a large skillet over medium heat. Add the crab cakes and cook until golden brown, about 3 to 4 minutes per side, turning carefully.
Transfer cooked crab cakes to a paper towel–lined plate to drain briefly. Serve hot with lemon wedges and tartar sauce if desired.

Notes

For best results use lump crab meat and avoid overmixing to keep cakes light. These can be baked at 400°F for 12–15 minutes for a lighter version.