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There is nothing quite like the sound of hot oil sizzling as a fresh crab cake hits the skillet.
The smell of toasted breadcrumbs, bright lemon, and rich seafood instantly fills your entire kitchen.
Going out for expensive seafood is nice, but these Joe’s Crab Shack Crab Cakes give you that exact restaurant experience at home.
You get a shatteringly crisp, golden-brown crust on the outside that breaks open to reveal incredibly tender, sweet crab meat.
You do not have to worry about complicated deep-frying techniques or dealing with falling-apart patties using this reliable method.
Every single bite delivers a heavy hit of savory spices, sharp mustard, and a bright tang from the citrus.
It is the perfect weekend dinner to impress your family without actually spending hours standing over the stove.
Let us break down the simple frying science that makes these crispy seafood patties an absolute dinner staple.
Ingredients
- 1 lb. Crab meat
- ⅓ C. Mayonnaise
- 3 Egg yolks
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tsp. Lemon juice
- ¼ tsp. Blackened seasoning
- ¼ C. Chopped parsley
- 1 ¼ C. Bread crumbs
- Salt and pepper to taste
- Oil for frying
Instructions
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Mix the Base: Mix together all of the ingredients for the crab cakes in a large mixing bowl until just combined, being careful not to overmix and crush the crab meat.
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Shape the Patties: Use your hands to gently form the wet mixture into 8 evenly sized patties.
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Heat the Oil: Heat an inch or so of frying oil in a deep-sided skillet over medium-high heat until it is shimmering hot.
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Fry the Cakes: Add the formed crab cakes carefully to the heated oil. Cook for 5-8 minutes until they are cooked completely through and browned evenly on both sides.
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Drain and Serve: Remove the crispy patties from the hot oil using a slotted spatula or tongs. Drain them on a paper towel-lined wire rack before serving hot!
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