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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Stuffed Red Snapper



Stuffed Red Snapper
Snapper filled with crab meat stuffing. served with dirty rice and seasonal vegetables.

Seafood Stuffing
Joe's Crab Shack Copycat Recipe

Serves 8

1/4 cup margarine
1/2 bunch celery, trimmed, diced
3 large onions, diced
1 1/2 tablespoons minced garlic
1/2 lb. pollock fillets
1/2 lb. salad shrimp, chopped
1 oz. shrimp base - see Notes, below
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat

 
Sauté celery, onion, and garlic in margarine for until translucent. Add pollock and cook for 5-7 minutes. Add shrimp and cook for 2 minutes. Drain most (but not all) of liquid from pan. Stir in shrimp base and peppers .Fold in croutons and breadcrumbs. Fold in crab meat.

Notes: Shrimp base is a thick, paste-like bouillon that can be found in the supermarket next to the bouillon and granules. If you can't find it, use chicken soup base or 2 teaspoons chicken bouillon granules.

Stuffed Snapper
Joe's Copycat Recipe

4 whole red snappers, cleaned
1/2 cup fresh lime juice
5 tablespoons butter, softened
3 tablespoons finely chopped onion
1/2 cup water
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley

Butter large shallow roasting pan. Rinse fish and pat dry. Sprinkle with lime juice inside and out. Let stand 20 minutes. Fill cavities with stuffing and secure with toothpicks. Cut three 1/2-inch-deep slashes on both sides of each fish; rub slashes with softened butter and stuff with onion. Arrange fish in prepared roasting pan. Add water and sprinkle with green onions. Bake 20 to 25 minutes for small fish, 30 to 35 minutes for large fish, until flesh at backbone is opaque. Transfer to platter and sprinkle with parsley.


Joe's uses this mix in many of their other dishes:






Crab Balls: Roll stuffing into 1" balls, roll in flour, and deep-fry until brown.





Crab Stuffed Shrimp: Peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted butter, and bake in a 375 degree oven for 15-20 minutes or until browned.

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