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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Ginger Salmon


Ginger Salmon
Joe's Crab Shack Recipe

Serves 4

4 (6 -8 oz) salmon fillets

Marinade
2 tablespoons soy sauce
1 teaspoon Sake or sherry
 pinch of cayenne pepper
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon dry white wine
1 teaspoon fresh lemon juice
1 teaspoon minced fresh ginger
1/2 teaspoon sugar
2 garlic cloves minced

Sauce
4 tablespoon unsalted butter
1/4 cup packed brown sugar
2 teaspoons fresh lemon juice
2 teaspoons dry white wine
1 large garlic clove, minced
1/4 teaspoon Tabasco sauce
1/3 cup minced onion
 Pinch of cayenne pepper
 
Lime or lemon wedges for garnish


Rinse the salmon fillets and pat dry. Remove as many bones as possible. Cut 2 or 3 shallow slashes in each skin side, without cutting all the way through. Make the marinade: Combine all the ingredients in a mixing bowl. Place the salmon, flesh side down, in a shallow nonaluminum dish. Pour in the marinade, cover with plastic top wrap, and refrigerate for 1 to 2 hours, turning the salmon over once or twice. Preheat the broiler, with a rack about 5 inches from the heat. Make the sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar. Add all of the remaining sauce ingredients and cool until well mixed. Place the salmon in an ovenproof skillet; stir a tablespoon or two of water into the marinade and pour it around the fish. Place the skillet on a stovetop burner over medium heat. Cover the pan and bring to a simmer. Lower the heat and simmer gently for 2 minutes. Spoon the sauce mixture over the salmon; cover and simmer for 2 minutes longer. Now, uncover the pan and place it directly under the broiler. Broil for 2 to 3 minutes, or until the fish is glazed and just firm when touched gently with a fingertip. With a spatula, transfer the salmon fillets to warm serving plates. Pour a little of the pan juices over and around the fish and serve hot. Garnish with lime or lemon wedges.

Notes:  To grill the salmon, prepare a hot charcoal fire or preheat a gas grill. Place the fish on a sheet of aluminum foil that is about 2 inches larger on all sides than the salmon. (The aluminum foil should not cover the entire grill; the smoke should be able to come up and around it. Susan Loomis's original recipe used a 2-to-3 pound salmon fillet in one piece. You can do it that way, or place 4 individual portions on the foil.) Place the foil on the grill. Pour any marinade left in the dish over the salmon. Cover the grill, leaving the vents open. Cook for 5 minutes. Uncover the grill and pour 1/4 cup of the sauce over the salmon. Cover and cook for 5 minutes. Repeat the process, using the remaining sauce. Cook for 2 minutes longer, or until salmon is just cooked through.

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