Crab Cakes Like Joe's Crab Shack

"I love to make copy cats from restaurants so I can have them whenever I want. These are very good as posted but for a change you might like to add chopped green onion and/or red bell pepper. I serve these with my Roasted Garlic Aioli recipe."
 
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photo by L80nRed photo by L80nRed
photo by L80nRed
photo by CandyTX photo by CandyTX
photo by CandyTX photo by CandyTX
photo by Hey Jude photo by Hey Jude
Ready In:
15mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Beat together first 9 ingredients.
  • Fold in breadcrumbs and parsley.
  • Fold in crab meat.
  • Form into approx 6 crab cakes (can make smaller ones for appetizers).
  • Lightly coat patties in flour on both sides.
  • Deep fry crab cakes in 350°F oil till browned on both sides.
  • Serve w/ garlic ailoi.

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Reviews

  1. These are great! I've never had crab cakes before, let alone the ones from Joe's Crab Shack so I have nothing to compare them to but they are quite tasty. I had to make some changes based on the ingredients I had in the cupboards. I used about 1/2 cup of dry stove-top mix as I ran out of breadcrumbs, substituted a couple dashes of hot sauce for the pepper flakes and omitted the Old Bay seasoning completely as they don't seem to sell it at any of the stores here. I also didn't bother coating them in flour, and I pan-fried mine in olive oil as I'm trying to watch my weight. Thanks for sharing!
     
  2. As a life long maryland resident and crab cake lover I have to say this recipe has great flavor and tatste and really easy to make. I used Jumbo Lump Backfin Blue Crab meat of course. I also grilled them to help reduce the fat content and they were GREAT. They would work well broiled and for those not concerned with their diet I bet they are wonderful fried. The best part is they were even better the next day. We had cooked too many. I know hard to beleive and had to refrigerate some till the next day. I usually don't like left over reheated crab cakes. The wife and I both agreed these were even better the second day. Next time we will cook them and refrigerate them, and eat them the second day. Thanks for a GREAT recipe.
     
  3. Good, but way too spicy for me. I would cut the black pepper down to 1/4 Teasponn, omit the red pepper, and offer a spicy sauce on the side.
     
  4. these were sooooo good!!! i'm planning on making again but as a main course (crab cake burgers.....yum!)i had a similar recipe that i had lost....i don't remember mine having the old bay seasoning, so i used my regular seasoned salt, but will try again with the old bay seasoning. i would have used it in the first place but i didn't have any on hand. thank you! update: 02/11/08 tried these as burgers on toasted sourdough with tarter sauce, tomatoes, arugula and onions and they were so yummy. made them a little larger than if they were apps. to fill the bread. will make again.
     
  5. Absolutely Delicious!! DH wants me to make again soon. I made these as the main course with broccoli and a salad. Very fulfilling. We've never been to Joe's Crab Shack so I can't say that they are similar but I can vouche that they are mighty tastey! Thanks for a wonderful recipe.
     
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Tweaks

  1. These are great! I've never had crab cakes before, let alone the ones from Joe's Crab Shack so I have nothing to compare them to but they are quite tasty. I had to make some changes based on the ingredients I had in the cupboards. I used about 1/2 cup of dry stove-top mix as I ran out of breadcrumbs, substituted a couple dashes of hot sauce for the pepper flakes and omitted the Old Bay seasoning completely as they don't seem to sell it at any of the stores here. I also didn't bother coating them in flour, and I pan-fried mine in olive oil as I'm trying to watch my weight. Thanks for sharing!
     

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