Copycat Joe’s Crab Shack Crab Cakes

Here’s a recipe for Copycat Joe’s Crab Shack Crab Cakes:


  • 1 pound lump crab meat
  • 1/2 cup bread crumbs
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped bell pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 eggs, lightly beaten
  • Vegetable oil, for frying


  1. In a large bowl, combine the bread crumbs, mayonnaise, bell pepper, onion, celery, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix well.
  2. Gently fold in the lump crab meat, being careful not to break up the crab meat too much. Make sure the mixture is well combined.
  3. Shape the mixture into crab cakes. You can make them any size you prefer, but about 2 to 3 inches in diameter works well.
  4. Place the flour on a plate and season it with a pinch of salt and black pepper. Dredge each crab cake in the flour, shaking off any excess.
  5. Dip the crab cakes into the beaten eggs, allowing any excess to drip off.
  6. Heat vegetable oil in a large skillet over medium-high heat. You want enough oil to come about halfway up the sides of the crab cakes.
  7. Carefully place the crab cakes into the hot oil and cook for about 3 to 4 minutes per side, or until they are golden brown and crispy. Make sure to cook them in batches, if necessary, so as not to overcrowd the pan.
  8. Once the crab cakes are cooked, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  9. Serve the crab cakes warm with tartar sauce, cocktail sauce, or your favorite dipping sauce. You can also serve them on a bed of mixed greens for a lighter option.

Enjoy your homemade Copycat Joe’s Crab Shack Crab Cakes!

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