Living 2 Eat |

Joe’s Famous Crab Cakes

1 lb Jumbo lump crabmeat, picked over 1/2 Red bell pepper, chopped 1/4 cup Chopped onion 4 Scallions, trimmed and chopped 1/4 cup Chopped fresh parsley 1 Garlic clove, minced 1 Egg, lightly beaten 2 tbsp Dijon mustard 2 tbsp Fresh lemon juice 1/2 tsp Worcestershire sauce 1/4 tbsp Tabasco sauce 3/4 cup Fine dry bread crumbs 2 tbsp Vegetable oil, plus more if needed   Lime or lemon wedges, for garnish

Form 8 patties, using 1/2 cup of the crabmeat mixture for each. The patties should be made in ovals about 1/2-inch thick and 3 1/2-inches long. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.

In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, Worcestershire, and Tabasco. Gently fold this mixture into the crabmeat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch just until combined.

Heat the oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot, garnished with lime or lemon wedges, with a small cup of salsa on the side, if you like.  Serves 4 (makes 8 crab cakes).

 

NOTE:  This recipe comes from the world famous Joe’s Stone Crab on Miami Beach.   Their food is terrific… check out my review, click here.    

 If ever there is a list of legendary Florida establishments, Joe’s Stone Crab would be at the very top.   Years ago, my sister and I joined my parents at the Miami Merchandise Mart and after the event we decided that seafood was our choice for a late lunch… and Joe’s is the only place for seafood in our estimation!

We arrived mid afternoon on a Saturday and were quickly seated (something that never happens during high season) — it was old Florida and a visual flashback to the days when Miami Beach was host to Jackie Gleason, Gloria Swanson and every other Hollywood A-list that loved a tan. 

Since we were four at the table, everyone ordered something different and everyone tasted everything, a buffet of sorts.   Chilled lobster salad, jumbo shrimp cocktail, colossal stone crab.   The ‘colossal’ order included the biggest claws that I have ever seen.    The meat was plentiful, sweet and succulent.    Joe’s homemade remoulade sauce is the perfect complement to any crustacean.  To this day, I have never had better.  

No trip to Joe’s would be complete without an authentic piece of Florida’s official dessert, Key Lime Pie.  No green food coloring or bottled lime juice in this pie.   It was tart, sweet and concluded an outstanding repast.  Note, the flan was delicate, filling and perfectly glazed.

As the waiter dropped off our bill, we learned several things… don’t leave home without your American Express card.  Also, be sure you are aware of exactly what ‘market price’ means when ordering anything with jumbo and colossal in the description!

  Joe’s Remoulade Sauce

Mix all ingredients together. Use a dip for shrimp Cocktail or with Joe’s Stone Crabs.

NOTE:  

This restaurant is only open seasonally.  So, call ahead to insure it is open.  

Joe’s will ship stone crab and key lime pie directly to your front door.  Check out their online store.