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!




Classic Steampot

Classic Steampot
Joe's Crab Shack Copycat Recipe

1/2 lb Dungeness crab
1/2 lb sweet snow crab
1/2 lb boiled shrimp
1/4 lb smoked sausage
5 cloves garlic
1 corn ear
2 red potatoes
1/2 cup oil
4 beef bullion cubes
1 tablespoon black pepper

Clean garlic and chop each into 4 sections. Place about 1 gallon of water into a large stockpot .
Add garlic, oil, bullion cubes and black pepper to the water. Bring the water to a boil, then reduce to a simmer. Husk corn. Place into a separate pot and boil for about 5 minutes, then remove and set aside.
Place red potatoes in the corn pot and cook for about 15 to 20 minutes, or until you can puncture the potatoes with a fork.

Rinse all crab and shrimp in water, but do not shell. Add crab and shrimp to the water after the stock pot mixture has been simmering for about 1/2 hour. Turn on the heat to medium-high. Chop smoked sausage, then add to the pot. Cook for 6 to 7 minutes, or until the flesh turns opaque and pearl-like in color

Variations on the Classic Joe's Crab Shack Steam Pot

The Kj Steampot
Snow crab, seared scallops, and mussels in a light kendall jackson wine sauce with hints of garlic, pepper and notes of citrus.     Cook your crabs the same way as above and pan sear some scallops in wine and butter then make the mussels with the recipe below.

Mussels in Wine Sauce

2 tablespoons olive oil
2 tablespoons butter
½ whole onion, chopped fine
3 whole garlic cloves, minced
1 cup white wine
½ teaspoons thyme, dried
1 pound mussels
Juice of 2 lemons
1 pinch salt and pepper, to taste

Melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent. Add white wine, thyme and mussels. Stir and cover the pot for about 8-10 minutes. Season with salt and pepper.  Pour add the cooked crabs and scallops to the pot and toss to coat with the sauce.

The Diablo Steampot
Dungeness crab, queen crab, mussels and andouille sausage steamed in a flavorful garlicky tomato sauce.  Cook the seafood as directed by the classic steam pot recipe then make a diablo sauce to serve over the finished dish.

Diablo Sauce

2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic
1 tablespoon chili powder
2 cups crushed plum tomatoes
2 teaspoons brown sugar
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
10 oz. canned baby clams with their liquid
2 teaspoons lemon juice

Heat oil and butter; peel and chop garlic and cook over medium heat with chili powder, stirring constantly for 1 minute. Add tomatoes, brown sugar, paprika and cayenne pepper. Bring to boil, turn heat to low and simmer, uncovered for 10 minutes. Add clams and lemon juice and cook for another 5 minutes

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