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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Crabby Apple Crumble




Crabby Apple Crumble
Joe's Crab Shack Copycat Recipe

Makes 1 Pie

Pie
1 9-inch pie crust shell
6 cups Granny Smith apples, peeled and thinly sliced
2/3 cup white sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 cup brown sugar
3/4 cup all-purpose flour
6 tablespoons chilled butter, cut into cubes

Cinnamon Ice Cream
2 teaspoons ground cinnamon
1 cup white sugar
1 cup whole milk
2 cups heavy cream
6 egg yolks
1 teaspoon vanilla extract


Preheat oven to 375F.
Arrange the sliced apples in the unbaked pie crust. In a small bowl, mix together white sugar, 2 tablespoons flour, nutmeg, and cinnamon. Sprinkle the sugar mixture over the apples. In a food processor, combine the brown sugar and 3/4 cup flour. Gradually add the cubed butter into the food processor, incorporating the mixture with quick on/off turns until it resembles wet sand. Mound the butter mixture on the top and center of the apples. Cover uncooked pie loosely with foil. Bake for 25 minutes. Take off the foil and bake for 25 to 30 more minutes until the top of the pie is golden brown. Cool and serve with cinnamon ice cream (recipe below).

Cinnamon Ice Cream Recipe
In a small skillet over how heat, warm the ground cinnamon. Once the cinnamon has become fragrant, remove the pan from the heat. In a medium pan over medium heat, whisk together the sugar, cinnamon, milk, and 1 cup of the heavy cream. Once the mixture begins to simmer, remove it from the heat and whisk half of it into the eggs. Be sure to whisk very quickly so as not to scramble the eggs. Pour the egg mixture back into the pan and turn the stove down to medium-low. Stir in the rest of the heavy cream. Continue cooking, stirring constantly, until the mixture coats the back of a spoon. Whisk in the vanilla and allow the mixture to cool. Pour the mixture into an ice cream maker and follow the manufacturer's instructions to freeze.

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