Copycat Joe’s Crab Shack Crab Cakes – Golden Crust, Moist Seasoned Center (Just Like the Restaurant!)

 

If you’ve ever dined at Joe’s Crab Shack and found yourself dreaming about those golden-brown, flavor-packed crab cakes , you’re not alone.

Those first bites — crisp on the outside, tender and seasoned inside — are the kind of culinary magic most home cooks want to recreate.

Well, good news: you can!

With this copycat crab cake recipe , you’ll be able to enjoy the same restaurant-quality taste from the comfort of your own kitchen.

Let’s walk through how to make these moist, flavorful crab cakes — and why they deserve a spot on your summer dinner table.

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Why You’ll Love These Crab Cakes

There are so many reasons to give this copycat recipe a try:

✅ Restaurant Flavor at Home – Mimics the texture and seasoning of Joe’s Crab Shack
✅ Crispy on the Outside, Tender Inside – Just like the real thing
✅ Perfect for Summer Grilling or Weeknight Dinners – Light, refreshing, and easy to prep
✅ Great for Seafood Lovers and Entertaining – Impressive enough for guests, simple enough for solo meals
✅ Uses Real Lump Crab Meat – Or imitation if preferred

Whether you're hosting friends, feeding the family, or just craving something fancy without the high price tag, these crab cakes deliver every time.

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What You'll Need

Ingredients:

• 1 lb lump crab meat (or canned crab or imitation crab)
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard or Worcestershire sauce
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp finely chopped green onions or parsley
• ¾ cup panko breadcrumbs (plus more for coating)
• 1 egg (to bind)
• Salt and pepper to taste
• Butter or oil for frying

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Step-by-Step Instructions

🔪 Step 1: Mix the Ingredients

In a large bowl, gently mix together crab meat, mayonnaise, mustard, Old Bay, garlic powder, onion powder, green onions, breadcrumbs, and egg. Season lightly with salt and pepper.

Tip: Handle the mixture gently — overmixing can break up the delicate crab pieces.

🥄 Step 2: Form the Cakes

Using your hands, shape the mixture into 4–6 crab cakes , depending on size preference. Chill in the fridge for 20–30 minutes to help them hold their shape.

🧈 Step 3: Coat and Pan-Fry

Lightly coat both sides of each cake with additional panko breadcrumbs. In a skillet over medium heat, melt butter or add oil and cook the crab cakes for 3–4 minutes per side , or until golden brown and crispy.