Copycat Joes Crab Shack Crab Cakes

🦀 Copycat Joe’s Crab Shack Crab Cakes
Ingredients
1 lb lump crab meat (pick through for shells)
1 cup plain breadcrumbs (or crushed saltine crackers)
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp fresh lemon juice
1 tbsp Old Bay seasoning (or seafood seasoning)
2 green onions, finely chopped
1/4 cup red bell pepper, finely diced
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
2 tbsp butter + 2 tbsp oil (for frying)

Optional Tartar-Style Dipping Sauce
1/2 cup mayonnaise
2 tbsp dill pickles, finely chopped
1 tbsp lemon juice
1 tsp Dijon mustard
Salt & pepper, to taste


---
Instructions
1. Mix the crab cakes:
In a large bowl, gently combine crab meat, breadcrumbs, mayo, egg, Dijon mustard, Worcestershire, lemon juice, Old Bay, green onion, bell pepper, and parsley. Season lightly with salt and pepper. Mix carefully so crab lumps stay intact.

2. Form patties:
Shape mixture into 6–8 crab cakes (about 1/3 cup each). Place on a baking sheet, cover, and refrigerate at least 30 minutes so they firm up.

3. Cook:
Heat butter and oil in a large skillet over medium heat. Fry crab cakes for 3–4 minutes per side, until golden brown and crisp.

4. Serve:
Serve hot with lemon wedges and optional tartar-style dipping sauce.



---
✨ Pro Tip: For extra crunch, lightly dredge the crab cakes in breadcrumbs before frying.