JOE’S CRAB SHACK INTRODUCES 15 NEW WAYS TO ENJOY ITS FAMOUS FRESH CRAB- Dippin’ Crab Bucket debuts on new menu along with other Southern-inspired dishes.
Joe’s Crab Shack, with nearly 140 shacks around the country, reveals a whole new way to serve up its legendary crab on Jan. 28, along with a new menu brimming with Shore favorites.
Featured on the new menu is the Dippin’ Crab Bucket, a dish that offers guests a chance to savor Joe’s fresh crab 15 different ways. Guests first choose one of Joe’s fresh-from-the-shore crab varieties, including king, queen, snow, Dungeness and Antarctic. Each is cooked to order, just like at the shore. The next big choice is one of the new Dippin’ sauces, including a rich Garlicky Butter sauce, a ginger, plum and sriracha Tiki sauce, and the buttery mushroom Back Bay sauce. Every Dippin’ Crab Bucket also includes fresh corn, potatoes and a piping hot buttermilk biscuit for a little Southern flair.
“Crab is our middle name, and our guests expect a wide variety, all served up fresh and just like they do it at the shore,” says Joe’s Crab Shack Vice President of Marketing Janet Gieselman. “This season’s new twist on our popular Crab Buckets is an invitation to our guests to strap on a bib, crack a crab and dip into the 15 different flavor combinations.”
Joe’s also is rolling out its new Shack Calamari topped with Joe’s famous tangy Shack Sauce; the Southern Sampler featuring shrimp toast, crab fritters and fried pickles served with remoulade and ranch dressing; and Mahi Kabobbers – three skewers of mahi-mahi, bacon-wrapped shrimp, red peppers and red onions served with potatoes and corn hash.
Even the bar menu gets an update, with refreshing new Mason jar drinks, including the Patio Punch featuring Malibu Rum and DeKuyper Peachtree Schnapps, the Honey Peach Smash featuring Jack Daniel’s Tennessee Honey whiskey, and Rémy Red Sangria featuring Remy Martin VS, Bacardi Rum and Cabernet Sauvignon.
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