Step-by-Step Method:
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Prepare the Crab Mixture:
In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, celery, green onion, and 1/2 cup panko breadcrumbs. Mix carefully to avoid breaking up the crab too much. Season with salt and black pepper to taste. -
Form the Crab Cakes:
Shape the mixture into 8 equal-sized patties. Lightly coat each patty with additional panko breadcrumbs for a crisp exterior. Chill the patties in the refrigerator for at least 30 minutes. This helps them hold together while cooking. -
Cook the Crab Cakes:
Heat vegetable oil in a skillet over medium heat. Carefully place the crab cakes in the pan and cook for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary. -
Serve:
Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with lemon wedges and a side of tartar sauce, remoulade, or a light salad.
Tips for Perfect Copycat Joe’s Crab Shack Crab Cakes:
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Use Fresh Crab: Lump crab meat is preferred for texture and flavor; canned crab will alter the delicate taste.
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Don’t Overmix: Handle the crab gently to keep the lumps intact, which gives the cakes that “restaurant-quality” feel.
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Chill Before Frying: Refrigerating the patties ensures they hold together and prevents them from falling apart in the pan.
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Customize Seasoning: Add a pinch of cayenne pepper or paprika for a subtle kick without overpowering the crab.
These crab cakes strike the perfect balance between crispy on the outside and tender, flavorful, and succulent on the inside. Making Copycat Joe’s Crab Shack Crab Cakes at home not only satisfies your seafood cravings but also elevates any meal with a touch of coastal elegance.
