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Joe's Stone Crab Jumbo Lump Crab Cakes Recipe
Joe's Stone Crab Jumbo Lump Crab Cakes
By Todd Wilbur

Recipe Type: Entree
Calories: 777
Cook Time: 25 minutes
Recipe Rating: 5.0 (10 reviews)
 
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.
1/4 cup mayonnaise
1 egg
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Randy  
Submitted on 07/30/09
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  
Submitted on 11/28/06
Awesome!!! I have been looking a while for a crab cake recipe this good. Sauce is so good.
Tom -  
Submitted on 06/01/06
Perfect - easy and tasty. Sauce is fantastic.
Nickie  
Submitted on 04/18/06
This is very easy and tastes great!
Jo Kouracos  
Submitted on 04/18/06
These were so good. We loved them, and the cooking technique makes them a little lower in fat. A 1 lb. can of refrigerated crab is the perfect thing. Very crabby with little filler.
Jen  
Submitted on 04/17/06
Loved this recipe. Had Japanese Panko breadcrumbs on hand and they worked really well too. Nice cakes!
THECHEFMAN  
Submitted on 04/03/06
HIGHLY RECOMMENDED!!!USE THE LARGE LUMP CRABMEAT AND CAREFULLY FOLD IN NOT TO BREAK IT UP
Nancy Webster  
Submitted on 03/29/06
Fabulous recipe 5 Stars! Bravo. Sauce is very tasty and Crabcakes are supreme.
Katie  
Submitted on 03/28/06
This recipe is soooo good! Be very gentle with the crab when you fold it in. The sauce is easy and fast also and with the crab cakes? YUM!! These are easy to make and sooo good!
 
Submitted on 03/28/06
Wonderful! No bell peppers makes the recipe especially good.