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–+ servings

Joe's Crab Shack-Style Crab Cakes

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Experience the taste of seaside dining at home with these crispy, golden crab cakes, filled with succulent crab meat and zesty seasonings.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 lb Lump Crab Meat Fresh or canned
  • 1/2 cup Mayonnaise Acts as a binder
  • 1 large Egg Another binder
  • 1 cup Breadcrumbs or Crushed Crackers Provides texture
  • 1 tbsp Old Bay Seasoning Classic seafood seasoning
  • 1 tbsp Dijon Mustard Adds flavor
  • 1 tbsp Worcestershire Sauce For umami depth
  • 1 tbsp Lemon Juice Brightens flavor
  • 1/4 cup Fresh Parsley Optional for color and freshness

Method
 

Preparation
  1. In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
  2. Gently mix in the Old Bay seasoning and breadcrumbs or crushed crackers.
  3. Carefully fold in the crab meat, ensuring you keep some chunks intact for texture.
  4. Shape your mixture into patties approximately 3 inches wide and 1 inch thick. Place them on a parchment-lined baking sheet.
  5. Refrigerate the patties for at least 30 minutes to help them firm up.
Cooking
  1. For Pan-Frying: Heat a skillet over medium heat with a drizzle of oil. Cook the patties until they are golden brown on both sides.
  2. For Baking: Preheat your oven and place the crab cakes on a greased baking sheet. Bake until heated through and lightly browned; you can broil them for extra color if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 15gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 1gSugar: 1g

Notes

Serve these crab cakes with tartar sauce or lemon aioli. Store leftovers in an airtight container for up to three days, or freeze uncooked patties for up to three months. Reheat in a skillet or oven to maintain crispiness.
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