Hey! indulgers, today i'm gonna tell you the recipe of Joe's Stone Crab Jumbo Lump Crab Cakes
Joseph Weiss was living in New York with his wife and son when his doctor told him he would need a change of climate to help his asthma. He journeyed to Miami, Florida in 1913 and discovered he was able to breathe again. He quickly moved his family down South and opened his first restaurant, a little lunch counter. Joe's restaurant business exploded in 1921 when he discovered how to cook and serve the stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled with a secret mustard dipping sauce. Today only one pincer is removed from each stone crab, then the crab is tossed back into the ocean where it will regenerate the missing claw in about 2 years. The stone crabs, in addition to several other signature items, made Joe's a Miami hotspot, and these days Joe's restaurants can be found in Chicago and Las Vegas. Here is my take on Joe's amazing giant crab cakes, which are made from lump crab meat, and served as an appetizer or entree at the restaurant. Of course, you can't clone a Joe's crab dish without cloning the secret mustard sauce, so that recipe is here too.
Ingredients:
1/4 cup mayonnaise
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1 teaspoon Grey Poupon Dijon mustard
1/3 cup plain breadcrumbs (such as Progresso)
1 pound lump crab meat
1/2 cup panko breadcrumbs
1/2 cup vegetable oil
1/4 cup butter
Mustard Dipping Sauce:
1/4 cup mayonnaise
2 teaspoons Grey Poupon mustard
2 teaspoons milk
1/2 teaspoon Worcestershire sauce
Method:
1. Mix mayonnaise, egg, parsley, Old Bay seasoning, Worcestershire sauce, and Dijon mustard together in a large bowl until smooth. Stir in breadcrumbs. Carefully fold in crabmeat with a spatula being careful not to break up the chunks of crabmeat.
2. Pour the 1/2 cup of panko breadcrumbs on a large plate. Form four crab cakes with your hands. Make them into patties that are about 3 1/2 to 4 inches in diameter and about 1 inch thick. Press the patties down on the plate of panko to coat each side of each patty with a layer of crumbs. Arrange the crab cakes on a plate and chill for about 20 minutes. This will help the crab cakes hold together when they are cooked.
3. Make dipping sauce by combining ingredients in a small bowl. Cover and chill until needed.
4. When crab cakes have rested, heat up 1/2 cup vegetable oil and 1/4 cup butter in a large skillet over medium/low heat. Preheat oven to 375 degrees.
5. When oil is hot, saute the crab cakes for 2 to 3 minutes per side or until golden brown. Slide crab cakes onto a baking sheet and bake for 8 to 10 minutes in the oven. Serve with mustard dipping sauce on the side.
Makes 4 large crab cakes.
Joseph Weiss was living in New York with his wife and son when his doctor told him he would need a change of climate to help his asthma. He journeyed to Miami, Florida in 1913 and discovered he was able to breathe again. He quickly moved his family down South and opened his first restaurant, a little lunch counter. Joe's restaurant business exploded in 1921 when he discovered how to cook and serve the stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled with a secret mustard dipping sauce. Today only one pincer is removed from each stone crab, then the crab is tossed back into the ocean where it will regenerate the missing claw in about 2 years. The stone crabs, in addition to several other signature items, made Joe's a Miami hotspot, and these days Joe's restaurants can be found in Chicago and Las Vegas. Here is my take on Joe's amazing giant crab cakes, which are made from lump crab meat, and served as an appetizer or entree at the restaurant. Of course, you can't clone a Joe's crab dish without cloning the secret mustard sauce, so that recipe is here too.
Ingredients:
1/4 cup mayonnaise
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1 teaspoon Grey Poupon Dijon mustard
1/3 cup plain breadcrumbs (such as Progresso)
1 pound lump crab meat
1/2 cup panko breadcrumbs
1/2 cup vegetable oil
1/4 cup butter
Mustard Dipping Sauce:
1/4 cup mayonnaise
2 teaspoons Grey Poupon mustard
2 teaspoons milk
1/2 teaspoon Worcestershire sauce
Method:
1. Mix mayonnaise, egg, parsley, Old Bay seasoning, Worcestershire sauce, and Dijon mustard together in a large bowl until smooth. Stir in breadcrumbs. Carefully fold in crabmeat with a spatula being careful not to break up the chunks of crabmeat.
2. Pour the 1/2 cup of panko breadcrumbs on a large plate. Form four crab cakes with your hands. Make them into patties that are about 3 1/2 to 4 inches in diameter and about 1 inch thick. Press the patties down on the plate of panko to coat each side of each patty with a layer of crumbs. Arrange the crab cakes on a plate and chill for about 20 minutes. This will help the crab cakes hold together when they are cooked.
3. Make dipping sauce by combining ingredients in a small bowl. Cover and chill until needed.
4. When crab cakes have rested, heat up 1/2 cup vegetable oil and 1/4 cup butter in a large skillet over medium/low heat. Preheat oven to 375 degrees.
5. When oil is hot, saute the crab cakes for 2 to 3 minutes per side or until golden brown. Slide crab cakes onto a baking sheet and bake for 8 to 10 minutes in the oven. Serve with mustard dipping sauce on the side.
Makes 4 large crab cakes.
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