Friday, July 25, 2008

Joe’s Crab Shack Most Wanted Recipes

Here are Joe’s Crab Shack Top Secret Recipes

Joe’s Crab Shack Stuffed Shrimp Enbrochette

Ingredients
  • 20 jumbo raw shrimp - peeled, de-veined
  • ½ cup Seafood Stuffing like Joe’s Crab Shack (see previous recipe)
  • 10 jalapeno slices - halved
  • 2 slices Monterey jack cheese - cut into 20 equal-size pieces
  • 1 lb. raw thin sliced bacon

Procedures
1. Slice shrimp down the middle of the opposite side you de-veined.
2. Lay shrimp cut side up and press 1 teaspoon prepared stuffing into each shrimp cut.
3. Place a piece of cheese over the stuffing on each shrimp.
4. Wrap each stuffed shrimp in a strip of bacon.
5. Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
6. Deep fry shrimp in 400 degree oil until bacon is browned or grill shrimp over a high flame, turning once, until bacon is browned or broil shrimp, turning once, until bacon is browned.

Serves 4

Tip: If you like scallops, you can substitute the shrimp with scallops minus the seafood stuffing. The bacon gives this recipe such a wonderful flavor.

Joe’s Crab Shack Seafood Stuffed Mushrooms

Ingredients
  • 16 large mushroom caps
  • 1 ¼ cup Seafood Stuffing like Joe’s Crab Shack’s (recipe below)
  • 1 cup Alfredo sauce
  • 1/4 cup grated Parmesan cheese
  • Garlic toast for dipping
Procedures
  1. Place mushroom caps (stem side up) in an ovenproof baking dish.
  2. Spoon 1 tablespoon hot stuffing into each cap.
  3. Pour Alfredo sauce over stuffed mushrooms.
  4. Sprinkle Parmesan cheese over top.
  5. Broil for 8-10 minutes, or until top is browned.
  6. Serve with garlic toast for dipping.
Seafood Stuffing like Joe’s Crab Shack

Ingredients

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

Procedures
  1. Sauté celery, onion, and garlic in margarine for until translucent.
  2. Add Pollock and cook for 5-7 minutes.
  3. Add shrimp and cook for 2 minutes.
  4. Drain most (but not all) of liquid from pan.
  5. Stir in shrimp base and peppers.
  6. Fold in croutons and breadcrumbs.
  7. Fold in crab meat.
Serves 8

Joe’s Crab Shack Rice Pilaf

Ingredients
  • 1 2/3 cups water
  • 1 tablespoon butter
  • 1 bay leaf
  • 1/4 teaspoon white pepper
  • 1 1/3 cups rice
  • 1 teaspoon butter
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1/2 teaspoon minced garlic

Procedures
  1. Bring first 4 ingredients to a boil in a saucepan.
  2. Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes.
  3. Sauté celery, onion, peppers, and garlic in butter until tender.
  4. Stir sautéed vegetables into rice.
Serves 6

Joe’s Crab Shack Étouffée

Ingredients
  • 1 teaspoon chopped garlic
  • 3/4 cup diced onion
  • 1/4 cup diced celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground mustard seed
  • 1/2 teaspoon Worcestershire sauce
  • 12 oz. can condensed cream of mushroom soup
  • 1/2 cup condensed cream of celery soup
  • 1 cup water
  • 1/2 lb crawfish meat or 1/2 Lb cubed chicken or 1/2 lb raw, peeled shrimp
  • 3 tablespoon sliced green onions
  • 1 tablespoon chopped fresh parsley
  • 3 cups Rice Pilaf
Procedures
  1. Sauté garlic, onion, celery, and green pepper in butter until soft.
  2. Stir in spices, soups, water, and meat of your choice.
  3. Bring to simmer and continue cooking until meat is cooked through.
  4. Stir in green onion and parsley.
  5. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
  6. Pour Étouffée over rice.
Serves 6

Tip: The literal translation of the French word “Étouffée” (pronounced AY-too-FAY) means “smothered” - as in smothered in lots of rich sauce.

Joe’s Crab Shack Crab Cakes

A must have recipe for seafood lovers. Serve as an appetizer with tarter sauce or Dijonaise sauce for dipping.

Ingredients
  • 1 egg yolk
  • 1/3 cup mayonnaise
  • 2 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1 1/4 cups fresh breadcrumbs
  • 3 tablespoon chopped fresh parsley
  • 1 lb crab meat
  • flour - to coat
Procedures
  1. Beat together first 9 ingredients.
  2. Fold in breadcrumbs and parsley.
  3. Fold in crab meat.
  4. Form into 4-6 patties.
  5. Lightly coat patties in flour on both sides.
  6. Deep-fry crab cakes in 350 degree oil until browned
Serves 4-6