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!

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Blackened Tilapia


Joe's Crab Shack serves the blackened tilapia with a black bean corn relish, dirty rice and seasonal vegetables or you can get it on a fish sandwich.

Blackened Tilapia
Joe's Crab Shack Copycat Recipe

Serves 4


4 boneless Tilapia Fillets, 4 to 6 ounces each, 1/2 thick
1 stick melted butter
Blackened seasoning (recipe below)


Prepare your blackened seasoning and set aside. Heat your cast iron skillet over high heat for about 10 minutes until very hot. When ready the bottom of skillet will be ashy white.
Rinse tilapia fillets and pat dry with paper towels. Dip fillets one at a time in the melted butter ensuring both sides of fish are covered with butter. Remove from butter, and without sitting fish down sprinkle fish on both sides generously with seasoning, patting by hand. Repeat for the second piece of tilapia.
Place two pieces of tilapia into a cast iron skillet and cook for 4 to 6 minutes turning over once, halfway through cooking. Pour 1 teaspoon of melted butter over the top of the fillets initially and another on top of the fillets when you turn it over at the halfway point.

Notes:  Be sure to wipe your cast iron skillet (caution its very hot) clean before cooking you second two pieces of Tilapia. Also, be sure your stove ventilation fan is working and in proper order, since blackening tends to create plenty of smoke.


Blackened Seasoning Blend

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon ground dried thyme
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper

Combine and mix evenly all the ingredients including paprika, garlic powder, thyme, onion powder, cayenne pepper, basil, oregano and black pepper.This is enough seasoning for a couple pieces of meat, so store your extra in an airtight container in a cool, dry place until ready for reuse.




Prepare some extra fillets and turn the left overs into sandwiches on some nice fresh crusty bakery bread with the topping our your choice.


1 comment:

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