In Midtown Houston, Josephine’s brings delicious Gulf Coast flavors to the forefront without trying too hard. Named for executive chef Lucas McKinney’s great-grandmother, with a nod to a shipwreck of the same name, the restaurant focuses on family roots and regional flavor. The menu is seafood-forward, pulling heavily from Gulf waters, with dishes like raw oysters, po’boys, shrimp and grits, and rotating daily catches. It’s casual and welcoming, whether you’re settling into a booth or grabbing a seat at the bar. And when blue crab season hits, there’s one dish that stands out – here, chef Lucas McKinney explains what makes the BBQ Blue Crab dish so delicious. josephinesgulfcoasttradition.com
The Crab
The team at Josephine’s sources blue crab from Captain Fred McBride in Galveston Bay, and it is usually a mixed batch with larger-sized crabs. Once they arrive, the prep is minimal. The top shell and gills come off, and the crabs go straight onto the grill with their boiling spices.
“This dish captures our overall philosophy: start with a great product, source it as close to the origin as possible, and do very little to it,” says McKinney. “We let the natural quality speak for itself.”
There’s no extra fuss, just a focus on letting the crab do its thing. It’s also meant to be hands-on. “It’s meant to be a hands-on experience, so don’t be afraid to get a little messy,” he adds.
The Sauce
The sauce pulls everything together without stealing the spotlight. It’s a combination of a tomato-based barbecue sauce and Creole mustard, built into one smooth, balanced mix. It starts with the trinity, then layers in tomato, tomato paste, Worcestershire, hot sauce, brown sugar, and Zatarain’s Creole mustard, then finishes with butter.
“Blue crab is naturally sweet, so the sauce is designed to complement rather than overpower it,” McKinney says. “It adds a tangy, slightly rich contrast that enhances the crab’s natural flavor.”
Instead of serving different sauces on the side, everything is combined. “The BBQ elements are incorporated directly into the mustard-based sauce rather than served separately, creating a balanced, all-in-one glaze for the crab,” he explains.
The Toppings
Don’t go looking for extras here. There aren’t any. “Nothing else is added,” McKinney says. “We intentionally serve the crab on its own so the flavor can stand out without distraction.”