Joe’s Crab Shack Crab Cakes
These Joe’s Crab Shack-style crab cakes are made with fresh crab meat, Dijon mustard, lemon juice, breadcrumbs, and parsley—crisp on the outside, tender inside, and full of savory flavor.
8 Servings
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
To prepare a gluten-free version of this recipe, substitute the traditional breadcrumbs with certified gluten-free breadcrumbs or crushed gluten-free crackers. Additionally, ensure that the Worcestershire sauce and mustard are gluten-free by verifying product labels, as some varieties may contain gluten-based additives.