These incredible Copycat Joe’s Crab Shack Crab Cakes feature sweet, tender crab meat wrapped in a shatteringly crisp breadcrumb crust.Recipe website template

Prep Time 15minutes mins
Cook Time 10minutes mins
Total Time 25minutes mins

Ingredients

• 1 lb. Crab meat
• ⅓ C. Mayonnaise
• 3 Egg yolks
• 1 Tbsp. Worcestershire sauce
• 1 tsp. Dijon mustard
• 1 tsp. Lemon juice
• ¼ tsp. Blackened seasoning
• ¼ C. Chopped parsley
• 1 ¼ C. Bread crumbs
• Salt and pepper to taste
• Oil for frying

Instructions

Mix the Base: Mix together all of the ingredients for the crab cakes in a large mixing bowl until just combined, being careful not to overmix and crush the crab meat.
Shape the Patties: Use your hands to gently form the wet mixture into 8 evenly sized patties.
Heat the Oil: Heat an inch or so of frying oil in a deep-sided skillet over medium-high heat until it is shimmering hot.
Fry the Cakes: Add the formed crab cakes carefully to the heated oil. Cook for 5-8 minutes until they are cooked completely through and browned evenly on both sides.
Drain and Serve: Remove the crispy patties from the hot oil using a slotted spatula or tongs. Drain them on a paper towel-lined wire rack before serving hot!

Notes
If your kitchen is very warm and the crab cake mixture feels a little too soft to shape properly, cover the mixing bowl with plastic wrap and chill it in the refrigerator for 20 to 30 minutes! The cold temperature will firm up the mayonnaise and egg yolks, making the patties much easier to form and fry.