Joe's Stone Crab Cakes Recipe

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Miami Beach lifeguard stands are snazzy and sorta deco. Not that you'll be looking at the stands on Miami Beach, but if you do, they take on the colorful personality...

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This Miami institution serves up crab cakes that bring in visitors from all around. Now, they share their recipe with you.

It started as a lunch stand on Miami Beach in the days when bathing suits came below the knees and included stockings. But with a mean fish sandwich and colorful owners, Joe’s Stone Crab evolved into a full-service South Beach restaurant attracting everyone from J. Edgar Hoover to Al Capone (not at the same time of course) and, more recently, President Clinton and both Presidents Bush. Today, 99 years later, Joe’s grandkids and great grandkids keep the spirit alive and still offer some of the state’s best seafood dishes.

Don’t let the number of ingredients in their stone crab recipe intimidate you. It’s fairly simple and quick to make. The green tomato caper Remoulade also goes great with fish and can turn tuna salad into a gourmet lunch. The mustard also makes a great sandwich spread.

Joe’s Crab Cakes with Green Tomato Caper Remoulade

Makes six 4-oz. crab cakes

4 oz. jumbo lump crab meat

4 oz. lump crabmeat

4 oz. (½ cup) mayonnaise
½ tsp. Joe’s Mustard Sauce (see recipe below)
½ tsp. scallions, chopped 

¼ tsp. garlic, chopped
½ tsp. shallots, chopped 

Dash Tabasco sauce

½ tsp. lemon juice

2 egg yolks, 1 each

1 tbsp. Panko Bread Crumbs

Pinch kosher salt

Pinch ground pepper

Pinch Old Bay seasoning

Pinch garlic powder

Pinch onion powder

Green Tomato Caper Remoulade

Makes 6 oz.

4 oz. mayonnaise 
½ tbsp. green tomatoes, diced

¼ tsp. sugar

1 tsp. capers
1 tsp. cilantro, chopped
1 tsp. shallots, chopped 

1 tsp. lemon juice   

½ tsp. Cajun seasoning 

1 tsp. lime juice  

¼ tsp. Tabasco sauce 

1 tbsp. sour cream  

Mix all ingredients. Place in a container and refrigerate.

Mustard Sauce

Makes 1 cup

1 tbsp. Colman’s dry mustard, or to taste
1 cup mayonnaise
2 tsp. Worcestershire sauce
1 tsp. A-1 Sauce
1/4 cup heavy cream or milk
Salt to taste

Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. Chill the sauce, covered, until serving.