Founded in Houston, Texas, in 1991, Joe’s Crab Shack is quickly becoming everyone’s favorite seafood restaurant, with locations in more than 30 states. Joe’s serves up fun times and serious seafood, with more than 25 crab items on the menu in addition to fish, lobster, mussels, clams and shrimp. Part of Ignite Restaurant Group’s (Nasdaq: IRG) portfolio of restaurants,
It is one of the largest, most successful seafood restaurant chains in America. So if there’s not a Joe’s near you, then try these copycat recipes at home!
2 slices bacon
24 unopened, fresh, live medium oysters
1 1/2 cups cooked spinach
1/3 cup bread crumbs
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt
Preheat oven to 450 degrees. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.
MISO GLAZED BLACK COD
Joe’s Seafood, Prime Steak & Stone Crab Recipe
Glazed Black Cod:
8 (8 oz.) pieces of black cod
salt and fresh cracked pepper
1/2 cup water
2 cups Miso Marinade
4 lemons for garnish
1/3 cup sake
1/2 cup mirin
1 1/2 cups light miso paste
1/2 cup sugar
To make the Miso Marinade: Boil the sake and mirin for 20 Seconds to burn off the alcohol. Turn down the heat and add the miso paste. Stir with spatula on high heat until the paste is completely dissolved. Add the sugar and turn up heat and stir until sugar is dissolved. Remove from the heat and cool.
To make the Glazed Black Cod: Place the fish in a baking dish with 1/2 cup of water. Broil until light brown which takes about 3 minutes. Spoon 1/2 cup of Miso Marinade over each piece of fish.
(For more intense flavor, Slather 3 ounces of marinade over each portion and allow to marinate for up to 3 hours.) Finish in a 450 degree oven for about 6 minutes or until cooked through. Garnish with half lemons and serve. This recipe makes 8 restaurant servings.
SHRIMP de JONGHE
Joe's Stone Crab Restaurant Copycat Recipe
1 1/2 quarts water
1/2 small onion, sliced
1 celery stalk
3 black peppercorns
1 bay leaf
1/4 teaspoon salt
1 1/2 pounds large raw shrimp in the shell
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons dry sherry or white wine
1 1/2 cups French breadcrumbs
2 tablespoons minced parsley
1 tablespoon minced shallot
2 cloves garlic, minced
1/2 teaspoon imported paprika
1/8 teaspoon cayenne
Put water, onion, celery, peppercorns, bay leaf, and salt into large saucepan. Heat to boil. Add shrimp; cover and return to boil. Drain immediately.
Peel shrimp and put into large bowl. Add half of the melted butter and sherry. Toss to mix.
Heat oven to 400 degrees. Mix remaining melted butter and breadcrumbs in small bowl. Stir in parsley, shallot, garlic, paprika, and cayenne.
Spoon half of the shrimp mixture into a buttered 1 1/2 quart baking dish. Top with half of the breadcrumbs. Top with remaining shrimp mixture. Top with remaining breadcrumbs. Bake until crumbs are lightly browned, about 10 minutes. Serves 4.
Joe's offers grilled chicken or shrimp. To make this at home pick up a basic caesar salad kit and plop whatever seafood you have on a George Forman Grill seasoned with you favorite grill spices. Couldn't be easier.