Here’s a classic copycat recipe for Joe’s Crab Shack crab cakes—crispy on the outside, flavorful and moist inside:
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🦀 Ingredients (makes about 6–8 cakes)
2/3 cup mayonnaise
5 egg yolksra
2 tsp lemon juice
2 Tbsp Worcestershire sauce
2 tsp Dijon mustard
2 tsp black pepper
1/4 tsp salt
1/4 tsp blackening seasoning
1/4 tsp crushed red pepper
1/2 cup chopped fresh parsley
2½ cups plain breadcrumbs
2 lbs lump crab meat
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🥘 Instructions
1. Mix the wet ingredients: In a large bowl, whisk together the mayonnaise, egg yolks, lemon juice, Worcestershire sauce, Dijon mustard, black pepper, salt, blackening seasoning, crushed red pepper, and parsley until smooth.
2. Add dry ingredients: Fold in the breadcrumbs until evenly moistened.
3. Gently fold in crab: Carefully fold in the crab meat to preserve the lumps.
4. Shape patties: Form about 4 oz (115 g) patties—generally yields 6–8.
5. Coat lightly: Optional—lightly dust each patty with flour.
6. Fry to golden brown: Heat about 1″ of oil in a skillet over medium-high. Fry cakes ~4–5 minutes per side until crispy and golden. Drain on paper towels.
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💡 Reddit pro tip
On r/Olivesplace, a user confirmed the authenticity of this recipe:
> “Mix all ingredients together. Make into 4 oz patties. Coat with flour and fry in 1 inch of oil until golden brown.”
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🔍 Tips & Variations
Breadcrumbs: For extra crunch, use panko or crushed saltines.
Seasoning swap: If you don’t have blackening seasoning, try a dash of Old Bay or Cajun blend.
Binding trick: Gently chilling the patties for ~20 min helps prevent them from breaking apart during frying.
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🔗 Quick overview
Step Description
Mix Combine egg yolks, mayo, mustard, seasonings
Fold Add crumbs and gently mix in crab
Shape Form 4‑oz patties
Fry Pan‑fry in ~1″ oil till golden, ~4–5 min/side
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Let me know if you’d like tips for an air‑fried version, a lighter baked version, or a tasty dipping sauce pairing like remoulade or aioli!