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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Uses for Joe's Seafood Stuffing




The seafood stuffing at Joe's Crab Shack is very versatile and they use it in many of the dishes they serve at the restaurant including:

Making this stuffing is a great way to use leftover seafood and stretch your food dollars.

SEAFOOD STUFFING
Joe's Crab Shack Copycat Recipe

1/4 cup margarine
1/2 bunch celery, trimmed and diced
3 large onions, diced
1 1/2 tablespoons minced garlic
1/2 pound pollock fillets
1/2 pound salad shrimp, chopped
1 ounce shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups croutons
1/4 cup seasoned bread crumbs
1/2 pound crab claw meat

Saute celery, onion, and garlic in margarine 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.

Joe's Crab Shack uses this stuffing to make their

  • Crab Balls - roll stuffing into 1 inch 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 375 degree oven for 15 to 20 minutes or until browned.
  • Stuffer's - fill large clam shells with stuffing and bake at 350 degrees until the stuffing is firm and brown.

1 comment:

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