The copycat recipes you really love probably came from here.

Zoom image

Joe's Stone Crab Jumbo Lump Crab Cakes

By Todd Wilbur


Score: 5.00. Votes: 10
In stock (9778 items available)
  • $0.79
Qty:  

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.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

This recipe is available in

Get This

  • 1/4 cup mayonnaise
  • 1 large egg
  • ...

Do This

Reviews
Average rating:

Score: 5.00. Votes: 10
Rating of votes (10)
5
 
10 customers
4
 
 
0 customers
3
 
 
0 customers
2
 
 
0 customers
1
 
 
0 customers
 
Randy
Jul 29, 2009, 21:00

Made this last night. Both my wife and a neighbor (who have both dined at fine spots) said it was the best crab cake ever. I would saute the cakes at a bit higher temp than stated on the recipe and not be afraid to use hands in mixing meat with filling to get cake to stick together better.

Tammy
Nov 27, 2006, 22:00

Awesome!!! I have been looking a while for a crab cake recipe this good. Sauce is so good.