Can I use canned crab instead of fresh?

Yes, canned crab works quite well—just be sure to drain it really well and check for any bits of shell. While fresh is best for luxurious texture, canned is a handy and delicious stand-in.

What’s the best oil for frying crab cakes?

Opt for a neutral, high-smoke-point oil like canola, vegetable, or peanut oil. Olive oil isn’t the best here, as it can burn at high temps and affect the flavor.

Can these crab cakes be made in advance?

Absolutely! You can fully shape the crab cakes and refrigerate them, covered, for up to a day before frying. This actually helps them hold their shape even better.

How do I keep my crab cakes from falling apart?

Be sure to mix the patties just enough to bind, and don’t skimp on mayo or breadcrumbs, as these help everything stick. Chilling the cakes before frying helps a lot, too.

Joe’s Crab Shack Crab Cakes Recipe

Description

These Joe’s Crab Shack Crab Cakes are a savory seafood delight, featuring tender lump crab meat blended with flavorful seasonings and gently fried to golden perfection. Perfect for a main course or a classy appetizer, these crab cakes are crispy on the outside and moist inside, bringing a taste of the coast to your kitchen.

Ingredients

Units Scale

Seafood

1 lb. crab meat

Wet Ingredients

1/3 cup mayonnaise
3 egg yolks
1 tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tsp. lemon juice

Dry Ingredients

1/4 tsp. blackened seasoning
1/4 cup chopped parsley
1 1/4 cup bread crumbs
Salt and pepper, to taste

For Frying

Oil for frying

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Instructions

Prepare the Crab Mixture: In a large mixing bowl, combine the crab meat, mayonnaise, egg yolks, Worcestershire sauce, Dijon mustard, lemon juice, blackened seasoning, chopped parsley, bread crumbs, and salt and pepper. Mix everything together gently to preserve the texture of the crab meat.
Shape the Crab Cakes: Using your hands, form the mixture into 8 equally sized patties. Make sure the patties hold together but are not packed too tightly, to ensure a tender texture.
Heat the Oil: In a deep-sided skillet, pour enough oil to come up about an inch on the sides. Heat the oil over medium-high heat until it shimmers, indicating it’s hot and ready for frying.
Fry the Crab Cakes: Carefully place the crab cakes in the hot oil, cooking for 5-8 minutes. Flip the cakes halfway through, ensuring both sides are evenly browned and the centers are cooked through.
Drain and Serve: Transfer the fried crab cakes onto a paper towel-lined rack to drain any excess oil. Serve hot for the best taste and texture.

Notes

Use high-quality lump crab meat for optimal flavor and texture.
Be gentle when mixing to avoid breaking up the crab meat too much.
You can chill the crab cakes for 30 minutes before frying to help them hold their shape.
Serve with classic tartar sauce, lemon wedges, or a side salad for a complete meal.

Nutrition

Serving Size: 1 crab cake
Calories: 215
Sugar: 1g
Sodium: 532mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 14g
Cholesterol: 128mg