Copycat Joe’s Crab Shack Crab Cakes (Crispy & Juicy Recipe)

Ingredients

• 1 lb lump crab meat, picked for shells and drained
• 1/2 cup mayonnaise
• 3/4 cup panko breadcrumbs, divided
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Old Bay Seasoning
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable or canola oil, for frying
• Lemon wedges and tartar sauce, for serving

Instructions

1. 1

   In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, lemon juice, salt, and pepper until smooth.

2. 2

   Gently fold in the lump crab meat and 1/4 cup of the panko breadcrumbs. Be careful not to break up the crab meat. Stop mixing as soon as it's combined.

3. 3

   Cover the bowl and refrigerate the mixture for at least 30 minutes to help it firm up.

4. 4

   Spread the remaining 1/2 cup of panko on a plate. Form the chilled crab mixture into 6-8 patties, about 1-inch thick.

5. 5

   Lightly press each side of the patties into the panko to coat them evenly.

6. 6

   Heat the oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the crab cakes in the pan, leaving space between them.

7. 7

   Fry for 3-4 minutes per side, until deep golden brown and crispy.

8. 8

   Transfer the cooked crab cakes to a wire rack or paper towel-lined plate to drain.

9. 9

   Serve immediately with fresh lemon wedges and tartar sauce.