15 Reviews of Crab Cakes Like Joe's Crab Shack

From: meltedcountry

On Apr 3, 2006

yeah baby, these were awesome! I also used the panko crumbs, and pan fried in a bit of olive oil...fabulous!!!

From: Hey Jude

On Oct 9, 2005

These are fantastic. I made them as written, but used Panko for the crumbs and I shallow-fried rather than deep fried. There was just enough egg/mayo/breadcrumbs to hold the cakes together but not overpower the crab. Thanks for posting this recipe homegirl....we LOVED these crab cakes!!

From: Rhubarbarella

On Mar 19, 2006

YUM YUM YUM! I agree with the other review about the small recipe change. I tried this recipe two ways - as posted and as suggested by "Hey Jude". I preferred it with the panko breadcrumbs and pan fried. I've eaten at Joe's Crab and I must admit that these are just as tasty as the ones they have there! Thanks for the recipe!

From: Jimmy Cooks

On Apr 24, 2006

Quick and easy recipe. Just the right amount of spices. I only changed one thing. Instead of flower I covered the cakes with shredded potato and pan-fried them in peanut oil. This gives them a crispy browned crust on the outside and a moist tender crab cake in the middle.

From: Chef 148068

On Jul 23, 2006

These were wonderful. Made as directed and they weren perfect!!

From: sbatts

On Apr 28, 2006

Pretty damn good crab cakes... and this is coming from someone from Maryland.. Home of the crab cake

From: barefootmommawv

On Jan 21, 2008

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.

From: Brisket in Roses

On Feb 12, 2008

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.

From: twissis

On Mar 26, 2007

Have eaten at Joe's, but never had the crab cakes & not sure I would w/these babies around. I made the recipe exactly as written except that I shallow-fried them in olive oil. My crab mixture was fairly loose & I doubt it would have held up for deep frying. They were nicely crisped & well-seasoned w/the crab taste shining through. Thx for sharing this keeper w/us!

From: TEJx3

On Feb 24, 2008

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.