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!
Joe's Stone Crab Copycat Recipe
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into pieces and chilled
1/4 cup plus 2 tablespoons solid vegetable shortening
1 tablespoon white vinegar
2 tablespoons ice water (or more as needed)
8 red apples
Juice of 1/2 lemon
1/2 cup sugar (or more to taste)
3 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup plus 2 tablespoons flour
1 stick plus 1 1/2 tablespoons unsalted butter, cut into chunks and chilled
2/3 cup dark brown sugar
1/2 cup pecans, broken up coarsely
Pastry: In a food processor or bowl, mix the flour, sugar and salt. Add butter and shortening; pulse or cut with a pastry cutter until crumbly. Combine vinegar and water; add to mixture and pulse or cut in just until dough comes together. Form it into a ball, wrap in plastic and chill at least a half-hour. On a lightly floured surface, roll the dough out fairly thin into a neat circle. Fit it, without stretching, into a deep, buttered 9 1/2- or 10-inch pie pan. Form a high fluted border. Refrigerate.
Filling: Peel, quarter and core the apples. Slice them into a large bowl, tossing with lemon juice to prevent darkening. In a small bowl, stir the sugar, flour, cinnamon, cloves, nutmeg and salt. Sprinkle over the apples and toss to coat.
Heat the oven to 375 degrees.
Topping: Pulse flour and butter in a food processor or cut with a pastry cutter until butter pieces are about the size of a nickel. Mix in brown sugar and pecans. Refrigerate.
Baking: Pour apple mixture into crust, mounding it in the center, and place in the oven. (Put a sheet of aluminum foil on the rack below to catch any drips.) Bake 25 minutes. Raise the oven temperature to 400 degrees. Scatter the topping over the apples, covering them completely and pressing gently to adhere. Bake until the topping is nicely browned, 25 to 30 minutes. Cool on a wire rack; serve at room temperature or lukewarm.