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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Sea Bass with Olive Tepenade



Sea Bass with Red Pepper and Olive Tapenade
Joe's Stone Crab Copycat Recipe

Serves 6

1/2 cup fresh breadcrumbs made from soft white bread
1/3 cup Kalamata olives or other brine-cured black olives, pitted
1/3 cup roasted red peppers from jar, drained
3 tablespoons purchased pesto
3 1/2 tablespoons olive oil

6 6-ounce sea bass fillets
Lemon wedges
Fresh parsley sprigs (optional)


Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.

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