The Best Crab Cakes in Walt Disney World and at Home

Bet you’ve been wondering where I’ve been! Well, I took some time to take the family to one of the best family vacation spots on the east coast which is Ocean City, MD. This was a nice little primer to our upcoming Walt Disney World vacation scheduled for later in September and we had a great time relaxing on the beach and eating at some really great seafood restaurants. It was also a great way to get our tummy’s ready for the great Disney restaurants we’ll be visiting this time around as well! (more to come about that later) :)

After an extended stay at the beach and some superb seafood meals I went on a search for the best Crab Cake recipe I could find since it’s one of my favorite meals when dining at seafood restaurants. The one I chose comes from Phillip’s Restaurants Executive Chef and TV Show Host Mark Laubner as it’s a simple and classic way to prepare this dish at home. Just about everyone out there has their favorite crab cake recipe (and each Disney restaurant also has their own unique twist on this dish) so give this one a try and you’ll be in CRAB HEAVEN! :)

And just a note…….For those of you planning on visiting Walt Disney World, you can also find great Crab Cakes at places like the Libery Tree Tavern in the Magic Kingdom (only as an appetizer for lunch), the Flying Fish Cafe on the Boardwalk and of course Fulton’s Crab House in Downtown Disney.

Ingredients:

1 pound Crabmeat

1 Egg
1 teaspoon Worcestershire Sauce
1 teaspoon Lemon Juice
1 teaspoon Seafood Seasoning (Old Bay)
1 teaspoon Parsley Flakes
1/4 teaspoon Dry Mustard
1 heaping tablespoon Mayonnaise
1 heaping teaspoon Prepared Mustard
1/4 cup Cracker or Bread Crumbs
2 tablespoons Olive Oil

Crab CakesDirections:
Place crabmeat into a large mixing bowl.

In a separate mixing bowl, beat eggs, worcestershire sauce, lemon juice, seafood seasoning, dehydrated parsley flakes, dry mustard, mayonnaise and prepared mustard in a separate mixing bowl. Add cracker crumbs to the mixture. fold dressing into crabmeat, being careful not to break up the crabmeat. Shape into slightly flattened patties and chill.

You can either sauté the cakes in 2 tablespoons of extra virgin olive oil on both sides until they are golden brown, or you can broil until golden brown on each side.

Yield: The number of crab cakes depend on their size.

Recipes courtesy of Mark Laubner © 2002

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