These homemade Joe’s Crab Shack crab cakes are made with real crab meat, breadcrumbs, lemon, and blackened seasoning—crispy, savory, and unforgettable.
Okay, hear me out—crab cakes weren’t always on my radar. I mean, growing up, “fancy seafood” meant popcorn shrimp at a buffet. So when I found myself eating actual crab cakes at Joe’s Crab Shack during a painfully sunburned beach trip, it felt… exotic. I was 19, slightly cranky from the sun, and only ordered them because everything else on the menu felt too risky for my “I-just-want-something-safe” brain.
And then that first bite? Completely changed my life. They were hot and golden and crispy, but the inside? Soft, flavorful, real crab. Not the mushy stuff I imagined from those sad frozen patties. There was this zing from the mustard, a subtle herbiness, and just enough seasoning to make me forget about the sand stuck in my flip-flops. I didn’t even care that I was eating off a paper-lined tray with a plastic fork.
Years later, I randomly craved those crab cakes—probably while doomscrolling on my phone after a long Tuesday—and decided to try making them. Not gonna lie, I was skeptical. Seafood recipes have betrayed me before. But you know what? This version right here? It hit. Not 100% identical, maybe—nothing beats sitting by the ocean—but pretty dang close.
Why You’ll Love This Joe’s Crab Shack Crab Cakes Recipe?
Alright, real talk: crab cakes are either amazing or deeply disappointing. There’s rarely a middle ground. And these? These are the kind you actually remember.
The inside stays moist (yeah, I said it), tender, and just flaky enough. There’s mayo and egg yolks doing the heavy lifting to hold everything together without making them heavy. The Dijon and lemon add brightness, and then there’s this whisper of smoky heat from the blackened seasoning that kinda sneaks up on you in the best way.
The outside? Golden and crisp, thanks to a quick shallow fry. No need for a deep fryer or fancy tools. Just a hot pan and some confidence. And hey, if they come out a little uneven? So what. That’s how you know they’re homemade.
Ingredient Notes:
Because if you’re anything like me, you’ve stared at ingredient lists before thinking, Do I really need all of this? So here’s what’s in these Joe’s Crab Shack crab cakes—and why it matters.
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Crab meat – Use lump if you can afford it. I won’t lie—it’s pricey. But worth it. If you’re using canned, it still works. Just drain it well and handle it gently so it doesn’t turn to mush.
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Mayonnaise – Not just for sandwiches. It keeps the texture creamy and helps bind everything without turning it into a paste.
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Egg yolks – Only the yolks. No whites. They give the cakes richness and help everything stick together without getting rubbery.
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Worcestershire sauce – I never spell it right on the first try. But flavor-wise? Essential. A tiny splash gives it that deep umami background.
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Dijon mustard – Not overpowering, just sharp enough to cut through the richness. You’ll miss it if it’s not there.
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Lemon juice – Squeeze it fresh. It makes everything feel lighter and… I don’t know, cleaner?
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Blackened seasoning – This is the not-so-secret secret. A smoky blend that adds just a bit of mystery. Cajun or Old Bay could pinch-hit if you’ve got those instead.
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Parsley – Optional. But I like that little pop of green. Makes it feel like I tried harder than I did.
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Breadcrumbs – Regular or panko. They add structure without stealing the spotlight.
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Salt and pepper – Taste and adjust. Especially since different seasonings have different salt levels.
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Oil for frying – Nothing fancy. Canola, vegetable, even avocado if you’re feeling bougie.
How To Make Joe’s Crab Shack Crab Cakes?
Alright, let’s walk through this like two people in a kitchen, one of us casually sipping wine, the other flipping crab cakes with a spatula that’s slightly melted at the end (don’t judge).
Step 1. Mix things up
Toss all your ingredients into a bowl. Not literally toss. Gently mix. Respect the crab, folks. You’re aiming for combined, not pulverized.
Step 2. Shape the cakes
Scoop and shape the mix into 8 little patties. Mine are never exactly even—don’t let the perfectionism win. If they feel soft, toss them in the fridge for 15–20 minutes. It helps.
Step 3. Heat up that oil
Get about an inch of oil going in a skillet over medium-high heat. Not too hot or they’ll burn before they’re cooked through. You want that sizzle, not a kitchen fire.
Step 4. Fry till golden
Carefully place the crab cakes in the oil. Don’t crowd the pan—they need space. Fry for about 5–8 minutes, flipping once. They should be golden brown and smell like something you’d pay good money for at a restaurant.
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Step 5. Drain and admire
Set them on paper towels to soak up the excess oil. You could probably use a wire rack if you’re a fancy person. Either way—let them cool for a sec before digging in (burnt tongue = no fun).
Storage Options:
These actually store pretty well. Just pop them in an airtight container and keep them in the fridge for a couple of days. Reheat in a skillet or the air fryer so they get crispy again. Microwaving works in a pinch, but they lose their crunch.
And yes, you can freeze them. I like wrapping each one in wax paper before putting them in a freezer bag. Then reheat from frozen in the oven. Perfect for future-you who deserves a good lunch.
Variations and Substitutions:
These crab cakes are solid as-is, but if you’re the creative type (or just out of something), here’s how to riff:
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No blackened seasoning? Use Cajun, Old Bay, or a mix of paprika, cayenne, and garlic powder.
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No breadcrumbs? Crushed saltines or GF crackers work too.
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Add-ins? A little diced red pepper or scallion adds color and crunch.
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Baking instead of frying? Totally fine. Just brush with oil and bake at 400°F for 20-ish minutes, flipping once.
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Spicy version? A dash of hot sauce or diced jalapeño in the mix = fire (literally and figuratively).
What to Serve with Joe’s Crab Shack Crab Cakes?
If you’re going all-in on the coastal vibes, here’s what rounds it out:
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Coleslaw – Crunchy and cool, balances the heat.
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Tartar sauce – Or sriracha mayo if you’re feeling it.
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Corn on the cob – Grilled, buttery, perfect.
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A fresh side salad – For your conscience.
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Crispy fries – Because obviously.
Also? A cold beer or iced lemonade doesn’t hurt.
Frequently Asked Questions:
Can I make them ahead of time?
Yes! Prep the mix and chill the patties until you’re ready to cook. You’ll thank yourself later.
Can I bake instead of fry?
Totally. 400°F, about 20–25 minutes, flip once. Not as crispy, but still delicious.
Can I use canned crab?
Yup. Just drain it well and be gentle. It still works—and still tastes like a win.
If you’ve ever had Joe’s Crab Shack crab cakes and thought, man, I wish I could make these at home, here’s your sign. You can. They’re surprisingly low-maintenance, totally satisfying, and weirdly confidence-boosting to pull off.
So go for it. Burn one, break one, eat them all anyway. That’s the beauty of cooking at home. No rules. Just you, some crab, and hopefully a few people who are very lucky to be sitting at your table.
And if you try them? Tell me. I want to know if they made you do a happy dance too.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Joe’s Crab Shack Crab Cakes
Ingredients
- 1 pound fresh crab meat
- ⅓ cup mayonnaise
- 3 large egg yolks
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon blackened seasoning
- ¼ cup fresh parsley finely chopped
- 1¼ cups breadcrumbs
- Salt and freshly ground black pepper to taste
- Oil for shallow frying (such as canola or vegetable oil)
Instructions
Prepare the crab mixture:
- In a large mixing bowl, combine the crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, chopped parsley, and breadcrumbs. Season with salt and black pepper to taste. Gently fold the ingredients together until thoroughly combined, being careful not to break apart the crab meat.
Shape the crab cakes:
- Divide the mixture into 8 equal portions and shape each into a compact patty approximately 1 inch thick. If the mixture feels overly soft or sticky, refrigerate the patties for 15–20 minutes to help them firm up before cooking.
Heat the oil:
- Pour approximately 1 inch of oil into a deep-sided skillet and heat over medium-high heat until the oil shimmers. To test if the oil is ready, drop a small breadcrumb into the pan—it should sizzle immediately.
Fry the crab cakes:
- Carefully place the crab cakes into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 5–8 minutes, turning once, until each side is golden brown and the crab cakes are cooked through.
Drain and serve:
- Transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Serve hot, with optional garnishes such as lemon wedges, tartar sauce, or a fresh herb salad.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
