Of course! Joe’s Crab Shack is known for their hearty, flavorful crab cakes that are more about the crab than the filler. A great copycat recipe should replicate that tender, lumpy interior with a perfectly crispy, seasoned exterior.
This recipe aims to capture that essence, focusing on simple ingredients that let the crab shine.
Copycat Joe’s Crab Shack Crab Cakes
This recipe uses a classic Maryland-style approach, which is likely the inspiration for Joe’s version. The key is a light hand with the binder and a good sear in a hot pan.
Yields: 4 large crab cakes (like the restaurant) or 6 smaller ones
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes (crucial!)
Ingredients:
· For the Crab Cakes:
· 1 lb jumbo lump crab meat, picked over for shells
· 1/4 cup mayonnaise (Duke’s or Hellman’s recommended)
· 1 large egg, lightly beaten
· 1 tablespoon Dijon mustard
· 1 teaspoon Worcestershire sauce
· 1 teaspoon Old Bay seasoning (the classic choice!)
· 1/2 teaspoon hot sauce (e.g., Tabasco)
· 1/4 cup finely minced red bell pepper
· 2 tablespoons finely sliced fresh chives or green onion
· 3/4 cup panko breadcrumbs, divided
· 2 tablespoons unsalted butter
· 2 tablespoons olive oil or avocado oil
· Lemon wedges, for serving
· For the Remoulade Sauce (Optional but Recommended):
· 1/2 cup mayonnaise
· 1 tablespoon Creole or whole-grain mustard
· 1 tablespoon ketchup
· 1 teaspoon horseradish (creamy or prepared)
· 1 teaspoon hot sauce
· 1 teaspoon capers, minced
· 1 tablespoon fresh parsley, minced
· 1 small garlic clove, minced
· Salt and pepper to taste
Instructions:
- Prepare the Crab: Gently place the crab meat in a large bowl and check for any remaining bits of shell. Be careful not to break up the large lumps.
- Make the Binder: In a separate, smaller bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, and hot sauce until smooth.
- Combine Gently: Pour the binder over the crab meat. Add the minced red bell pepper, chives, and 1/4 cup of the panko breadcrumbs.
- Fold, Don’t Stir: Using a rubber spatula or your hands, gently fold the mixture together until just combined. Overmixing is the enemy of a good crab cake! You want to keep those lovely lumps of crab intact.
- Chill the Mixture: Cover the bowl and refrigerate for at least 30 minutes. This is a critical step that helps the cakes bind together and makes them much easier to handle.
- Form the Cakes: After chilling, divide the mixture into 4 equal portions (for large, restaurant-style cakes). Gently form each portion into a thick patty, about 1-inch thick. Press them together just enough so they hold their shape.
- Coat the Cakes: Place the remaining 1/2 cup of panko breadcrumbs on a plate. Lightly press both sides of each crab cake into the panko to coat. This will create an extra-crispy exterior.
- Cook to Perfection: In a large skillet (non-stick or cast-iron are best), heat the butter and oil over medium-high heat. When the butter is foaming, carefully add the crab cakes. Do not crowd the pan; cook in batches if necessary.
· Cook for 3-5 minutes per side, until the outside is a deep golden brown and crispy.
· Avoid flipping them more than once. - Make the Sauce: While the cakes cook, whisk all the remoulade sauce ingredients together in a small bowl. Chill until ready to serve.
- Serve: Serve the hot crab cakes immediately with lemon wedges and a generous dollop of the remoulade sauce.
Pro Tips for Authentic Joe’s Crab Shack Style:
· The Crab is King: Use the best crab meat you can find and afford. Pasteurized lump crab meat from the refrigerated section works well. Avoid the canned stuff in the tuna aisle—it’s too fine and won’t give you the right texture.
· Keep it Cold: A cold mixture is a firm mixture. The chilling step prevents the cakes from falling apart in the pan.
· Panko is Key: Panko breadcrumbs are lighter and flakier than traditional breadcrumbs, resulting in a crispier, less dense coating.
· Don’t Over-Bind: The mixture will seem a bit loose when you first mix it. That’s okay! The egg and mayo will set up during cooking. More binder = a denser, bready crab cake.
· The Perfect Sear: Make sure your pan is nice and hot before adding the cakes. You want to hear a good sizzle. This creates a crispy crust that seals in the moisture.
Enjoy your homemade taste of Joe’s Crab Shack! They’re perfect with a side of coleslaw and some crispy french fries.