with Green Tomato Caper Remoulade

by RRR
How to make Joe's Crab Cakes with Green Tomato Remoulade

Joe’s Stone Crab, often simply referred to as Joe’s, is an iconic seafood restaurant located in Miami Beach, Florida. It has a long and storied history that dates back over a century.  Joe’s Stone Crab was founded by Joe Weiss and his wife, Jennie, in 1913. At that time, it was originally a small lunch counter known as “Joe’s.” The restaurant was situated near the famous Joe’s Beach, which is now known as South Beach.

Joe’s transitioned to serving stone crab claws in the 1920s. This change happened when a local fisherman brought a supply of stone crab claws to Joe’s and suggested that they be served. The stone crab, Menippe mercenaria, was relatively abundant in the area, and Joe’s became one of the first restaurants to serve them.

Joe’s Stone Crab quickly gained popularity for its delicious stone crab claws. The restaurant’s reputation for serving high-quality seafood attracted both locals and tourists.   Over the years, it became a favorite dining spot for celebrities, politicians, and notable figures.

The original Joe’s underwent several expansions and renovations. It transformed from a small lunch counter into a sprawling restaurant with multiple dining rooms and it remains a family-owned and operated establishment, with the third and fourth generations of the Weiss family continuing the tradition.

Today, the restaurant is a cultural icon in Miami Beach and a must-visit destination for seafood enthusiasts. It has received numerous awards and accolades for its cuisine and service.  And it’s not just a restaurant but a part of Miami’s history. It has been designated as a historical landmark, preserving its legacy for generations to come.

If you want to visit the famous restaurant for stone crabs, make sure to check your calendar.   The stone crab season in Florida is October 15th-May 15th, when the crabs are legally harvested.  And bring your wallet, too.  A plate of jumbo crab claws will run you a breezy $135.  But rest assured, they have a huge menu with such delicacies like Lobster Rolls, Prime Meats, Fresh Oysters, Paella, Shrimp and decadent side dishes and desserts.

Joe’s Stone Crab continues to draw seafood enthusiasts from around the world and remains a beloved institution in the culinary world, known for its tradition of serving the finest stone crab claws in a timeless and elegant setting.

How to make Joe's Crab Cakes with Green Tomato Remoulade

Joe's Stone Crab's Crab Cakes with Green Tomato Caper Remoulade

Serves: 9 3oz. cakes Prep Time: Cooking Time:
Nutrition facts: 106 each calories 5 grams fat
Rating: 4.3/5
( 3 voted )


  • 16 oz. can of Jumbo Lump Crabmeat
  • 1 cup mayo (Duke’s pref.)
  • 4 eggs, yolk only
  • 1 tsp. dry mustard powder
  • 1 TBL scallion, green part only, chopped
  • 1/2 tsp. fresh garlic, minced
  • 4 TBL panko breadcrumbs
  • Juice of 1/2 lemon
  • Dash Old Bay Seasoning
  • Dash garlic powder
  • Dash onion powder
  • 2 dashes Tabasco pepper sauce
  • Pinch Kosher salt
  • Canola oil for pan frying
  • Remoulade:
  • 1 cup mayo (Duke’s pref.)
  • 2 TBL sour cream
  • 4 TBL green tomato, diced very finely
  • 2 tsp. shallots, minced
  • 2 tsp. jarred capers
  • 2 tsp. fresh cilantro, minced
  • 1 tsp. Old Bay Seasoning
  • 1/2 tsp. sugar
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • 3 dashes of Tabasco
  • Pinch salt
  • 3 cranks of cracked black pepper


Combine all the Remoulade ingredients in a medium-sized mixing bowl. Refrigerate until ready to use for the crabcakes.

In a large mixing bowl, combine all the Crab Cake ingredients EXCEPT the canola oil and crab meat. Mix ingredients well.

Once the ingredients for the crabcake base are well mixed, gently fold in the crabmeat, making sure not to break up the crabmeat. Using a 3 oz. scoop, form the crab mixture into patties and set aside on parchment paper.

In a deep-frying pan, add canola oil so that the oil is 1/2" deep in the bottom of the fry/sauté pan. Bring the oil up to 350 degrees and, carefully, drop the crabcakes into the sauté oil. Work in batches so you don’t overcrowd the pan. Sauté the crabcakes for 3 minutes per side, carefully flipping them so that they don’t break.

Serve with Fleming’s Tomahawk Steak or Carrabba’s Mussels in White Wine and ENJOY!


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