Of course! Joe’s Crab Shack is known for their hearty, flavorful crab cakes. This copycat recipe aims to recreate that classic taste, focusing on a well-seasoned, tender interior with a perfectly crispy exterior.
A key to great crab cakes is handling the crab meat gently to avoid breaking it up too much, ensuring those lovely lumps and chunks remain.
Copycat Joe’s Crab Shack Crab Cakes
This recipe captures the essence of their famous crab cakes, which are known for being more about the crab than the filler.
Yield: 4 large restaurant-style crab cakes (or 6 smaller ones)
Prep time: 20 minutes (+ 30 minutes chill time)
Cook time: 10-12 minutes
Ingredients:
For the Crab Cakes:
· 1 lb (16 oz) jumbo lump crab meat, picked over for shells
· ¼ cup finely minced red bell pepper (for color and sweetness)
· ¼ cup finely minced celery
· 2 tablespoons finely minced fresh chives or green onion
· 2 tablespoons finely minced fresh parsley
· 1½ teaspoons Old Bay seasoning (essential for the classic flavor)
· ¼ teaspoon cayenne pepper (or to taste)
· ¼ teaspoon black pepper
· ⅓ cup high-quality mayonnaise (like Duke’s or Hellmann’s)
· 1 large egg, lightly beaten
· 1 teaspoon Dijon mustard
· 1 tablespoon fresh lemon juice
· 1 cup panko breadcrumbs (divided – ½ cup for the mix, ½ cup for coating)
· 2 tablespoons unsalted butter
· 2 tablespoons olive oil or avocado oil (for frying)
· Salt (use cautiously, as Old Bay and crab meat can be salty)
For the Remoulade Sauce (a classic accompaniment):
· ½ cup mayonnaise
· 1 tablespoon Creole or whole-grain mustard
· 1 teaspoon hot sauce (e.g., Crystal or Frank’s)
· 1 teaspoon capers, minced
· 1 small garlic clove, minced
· 1 tablespoon pickle relish or minced cornichon
· 1 teaspoon fresh lemon juice
· 1 tablespoon minced fresh parsley
· Pinch of paprika
For Serving:
· Lemon wedges
· Extra remoulade sauce
Instructions:
- Prepare the Crab Cake Mixture
· Gently place the crab meat in a large bowl, taking care not to break up the large lumps.
· In a separate medium bowl, combine the minced bell pepper, celery, chives, parsley, Old Bay, cayenne, and black pepper.
· In a small bowl, whisk together the ⅓ cup mayonnaise, beaten egg, Dijon mustard, and lemon juice until smooth.
· Pour the wet mayonnaise mixture over the vegetable and spice mixture. Stir until combined.
· Gently fold this combined mixture into the crab meat. Sprinkle ½ cup of the panko breadcrumbs over the top and fold again, just until everything is incorporated. Avoid overmixing!
- Form and Chill the Cakes
· Divide the mixture into 4 equal portions (for large cakes) or 6 portions (for smaller ones). Gently form each portion into a thick, round patty, pressing just enough to hold it together.
· Place the formed patties on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes (or up to 4 hours). This crucial step helps them firm up and prevents them from falling apart in the pan.
- Make the Remoulade Sauce
· While the cakes chill, make the sauce. Simply combine all remoulade sauce ingredients in a small bowl and stir well. Cover and refrigerate to allow the flavors to meld.
- Cook the Crab Cakes
· Place the remaining ½ cup of panko breadcrumbs on a shallow plate. Carefully dredge each chilled crab cake in the panko, pressing lightly to adhere a thin, even layer on all sides.
· In a large skillet (preferably cast-iron or non-stick), heat the butter and oil over medium heat until the butter is melted and the oil is shimmering.
· Gently place the crab cakes in the hot skillet. Do not overcrowd; cook in batches if necessary.
· Pan-fry for 4-5 minutes per side, or until the outside is golden brown and deeply crispy. If your cakes are very thick, you may need to reduce the heat to medium-low and cook a minute or two longer to ensure they are heated through.
- Serve
· Remove the crab cakes from the skillet and drain briefly on a paper towel.
· Serve immediately with lemon wedges and a generous dollop of the chilled remoulade sauce.
Key Tips for Success:
· The Chill is Mandatory: Do not skip chilling the formed crab cakes. This step is the #1 secret to preventing them from falling apart.
· Handle with Care: The less you mix and handle the crab meat, the better the texture will be. You want distinct lumps of crab.
· Check for Salt: Before forming the cakes, it’s wise to sauté a tiny spoonful of the mixture in the pan, let it cool, and taste it. This allows you to adjust the seasoning without cooking a whole cake.
· Baking Option: For a lighter version, you can bake them. Preheat oven to 375°F (190°C). Place the breaded cakes on a parchment-lined baking sheet, lightly spray or brush the tops with oil, and bake for 15-20 minutes, flipping halfway through, until golden and heated through.
· The Right Crab: While jumbo lump is ideal for impressive chunks, a mix of lump and special crab meat works well and is more economical. Avoid using only shredded “claw meat” as the texture will be different.
Enjoy your fantastic homemade crab cakes that rival the restaurant!