There’s something undeniably decadent about a perfect crab cake: golden brown on the outside, tender and flaky within, brimming with sweet, lump crab meat and just enough seasoning to enhance—not mask—the ocean’s delicate flavor.
Joe’s Crab Shack made them famous with their buttery pan-seared cakes, served with zesty remoulade and lemon wedges. Now, you can recreate that restaurant-quality magic at home—with no fillers, no overpowering breadcrumbs, and all the crab-forward luxury you crave.
This copycat recipe stays true to the spirit of Joe’s: minimal binder, maximum crab, and a quick pan-fry for that irresistible crust. Ready in 30 minutes!
Why These Crab Cakes Taste Like Joe’s
- 🦀 85% lump crab meat—no “mystery filler”
- 🧈 Pan-seared in butter (not baked or deep-fried) for rich, crispy edges
- 🌿 Fresh herbs and Old Bay—classic Chesapeake flavor
- 🥣 No soggy centers—firm yet tender texture
- ⏱️ Ready in 30 minutes—faster than waiting for a table!
Ingredients You’ll Need
(Makes 6 generous crab cakes)
