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!

Logo

Logo

Search

Crab Cakes




Crab Cakes with Green Tomato Caper Remoulade
Joe’s Stone Crab Recipe

Makes 6  Crab Cakes

4 oz. jumbo lump crab meat
4 oz. lump crab meat
½ cup mayonnaise
½ teaspoon Joe’s Mustard Sauce (see below)
½ teaspoon scallions, chopped
¼ teaspoon garlic, chopped
½ teaspoon shallots, chopped
dash Tabasco sauce
½ teaspoon lemon juice
2 egg yolks
1 tablespoon Panko bread crumbs
pinch kosher salt
pinch ground pepper
pinch Old Bay seasoning
pinch garlic powder
pinch onion powder

Mix all ingredients together except crab. Gently fold in crab. Form patties, cover with plastic wrap and refrigerate to firm up before cooking. Melt some butter in a pan and saute until golden, about 3 minutes per side. Serve with remoulade and mustard sauces (recipes below).


Green Tomato Caper Remoulade
4 oz. mayonnaise
½ tablespoon green tomatoes, diced
¼ teaspoon sugar
1 teaspoon capers
1 teaspoon cilantro, chopped
1 teaspoon shallots, chopped
1 teaspoon lemon juice
½ teaspoon Cajun seasoning
1 teaspoon lime juice
¼ teaspoon Tabasco sauce
1 tablespoon sour cream
Mix all ingredients and refrigerate.

Mustard Sauce
1 tablespoon Colman’s dry mustard, or to taste
1 cup mayonnaise
2 teaspoon Worcestershire sauce
1 teaspoon A-1 Sauce
1/4 cup heavy cream or milk

Salt to taste. Place the mustard In a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. Chill the sauce, covered, until serving.

No comments:

Post a Comment