Amazing and so happy to share with you. I got this delicious recipe sent to me from the Westgate Resorts’ Cocoa Beach Pier. They are wrapping up Crabtober Fest, now through Oct. 31 at the pier’s Boardwalk Bar and Pelican’s Bar & Grill. If you get a chance and you are here in Florida – get out there and see the pier – eat, drink and get a bite of these delicious crab cakes. 🙂
Fresh crab takes center stage in a number of mouthwatering dishes, including crab cakes with a spicy remoulade, crab-stuffed potato skins with sriracha-infused sour cream dipping sauce, snow crab legs, crab pasta with garlic, tomatoes and a sherry cream sauce and crab twisters with a creamy mozzarella sauce, fresh bacon bits, diced tomatoes and green onions.
Visitors can also enjoy live entertainment every Friday, Saturday and Sunday, daily specials Monday through Friday, and happy hour from 4 – 7 p.m. Monday through Thursday.
Chef Greg’s Crab Cakes
Makes 14 crab cakes
4 cans lump crab
1 cup mayonnaise
½ cup creole mustard or any spicy mustard
2 whole eggs
1 teaspoon lemon juice
1 tablespoon old bay seasoning
¼ cup chopped green onion
2 cups panko breadcrumbs
Mix all wet ingredients in a bowl. Add dry ingredients, combining thoroughly. Gently fold crab into mixture (do not drain) by hand, adding more crumbs if the mixture is too loose. Form 4 oz cakes, using additional bread crumbs to dust them.
Preheat oven to 350⁰ F. Cover the bottom of a frying pan with canola oil and place over medium heat. Once the oil is hot, add cakes and cook until golden brown on each side, roughly 5 – 7 minutes. Transfer cakes to baking sheet and finish in the oven at 350⁰ F for 7 minutes.
Thanks and Enjoy!!