These crab cakes are known for being “all crab, no filler,” meaning they’re loaded with lump crab meat and just enough binder to hold them together. Dijon mustard and Old Bay seasoning give them that signature seafood shack flavor.

Copycat Joe’s Crab Shack Crab Cakes
Ingredients
Ingredient Quantity
Lump crab meat (fresh or canned) 1 lb
Breadcrumbs (Panko preferred) 1/3 cup
Mayonnaise 1/4 cup
Large egg, lightly beaten 1
Dijon mustard 1 tbsp
Worcestershire sauce 1 tbsp
Old Bay seasoning 1 tsp
Salt 1/4 tsp
Black pepper 1/4 tsp
Fresh parsley, chopped To taste
Vegetable oil For frying
Lemon wedges and tartar sauce For serving
Instructions

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