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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Spinach Stuffed Mushrooms




Spinach Stuffed Mushrooms
Joe's Stone Crab

Makes 12

2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
3/8 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted

Preheat oven to 400 degrees . Butter a 9x13 inch baking dish with 2 tablespoons butter. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.

Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper. Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

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