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Joe’s Crab Shack Crab Cakes

Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
20 minutes
Total Time 48 minutes
Servings: 7 cakes
Ingredients Method Notes

Ingredients
  

  • 450 g lump crab meat picked over for shell pieces
  • 1 stück egg beaten
  • 60 g mayonnaise
  • 1 TL Dijon mustard
  • 1 TL Worcestershire sauce
  • 1 TL Old Bay seasoning
  • 1 EL lemon juice
  • 2 EL parsley chopped
  • 2 EL red bell pepper finely diced
  • 2 EL celery finely diced
  • 60 g fine breadcrumbs
  • 2 EL all-purpose flour
  • 2 EL butter
  • 2 EL vegetable oil

Method
 

  1. Pick through the crab meat carefully and remove any shell pieces while keeping the lumps as intact as possible.
  2. In a large bowl, mix the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, red bell pepper, celery, breadcrumbs, and flour until evenly combined.
  3. Fold in the crab meat gently so the pieces stay in chunks rather than breaking apart.
  4. Shape the mixture into 7 cakes and chill them for 20 minutes to help them firm up.
  5. Heat the butter and vegetable oil in a large skillet over medium heat.
  6. Fry the crab cakes for 3 to 4 minutes per side until deep golden and crisp.
  7. Drain briefly on paper towels or a rack, then serve warm with lemon wedges.

Notes

For the best texture, keep the heat at medium and avoid pressing the cakes in the pan. If the mixture feels loose, add a little more breadcrumbs, 1 tablespoon at a time, before chilling. Leftovers keep in the refrigerator for up to 2 days.