Boardwalk Crab Cakes Recipe from Disney’s Flying Fish Cafe
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My Disney recipes didn’t stop at the malted milk waffles I posted last week. Nope, I have another, The Flying Fish Cafe’s Boardwalk crab cakes. And they are a family favorite, even with the little ones.
They are fantastic for a dinner entrée or even a small appetizer, made with sautéed poblano and red bell peppers and onions, lightly fried, and topped with mayo and sweet chili sauce. All the flavors did not discourage my kids from diving in and devouring them.
I love crab cakes, and this recipe helped me figure out how restaurants make them so moist. The secret is the mayo in the batter. I guess I had been making mine wrong all these years, as I had never added mayo before. Well, they are fantastic and from now on I will add this ingredient.
Cost to make the recipe.
I calculated this recipe to be around $14.19 for the entire recipe or $3.55 per serving size. A typical serving size is two medium size crab cakes, so each cake is about $1.78.
There aren’t too many ways to reduce this cost. I like to grow all the peppers, onions, and seasonings. Unfortunately, most of the cost comes from the crabmeat and I don’t go crabbing for free meat.
Similar seafood or fish cake recipes
Recipe adapted
Adapted from AllEars Disney blog; copy cat recipe from Disney’s Boardwalk Flying Fish Cafe. All images and texts are original to Vintage Mountain Homestead. Please visit our disclaimer page for more information.
Boardwalk Crab Cakes
Ingredients
Sweet Chili Remoulade Sauce
- ½ cup mayonnaise …[$0.48]
- ¼ cup sweet chili sauce …[$1.00]
- 2 Tbsp dry cilantro …[$0.20]
Crab Cakes
- 2 cans crabmeat …[$9.76]
- 2 Tbsp butter …[$0.25]
- ½ small onion minced…[$0.25]
- ½ small red bell pepper minced…[$0.25]
- 3 Tbsp poblano pepper minced…[$0.55]
- ¼ cup mayonnaise …[$0.24]
- ½ tsp salt …[$0.04]
- 1 tsp dry parsley …[$0.10]
- 1 tsp lemon juice …[$0.01]
- ¼ cup all-purpose flour …[$0.06]
- 1 large egg …[$0.23]
- 2 cups breadcrumbs …[$0.58]
- ½ cup oil …[$0.19]
Instructions
Sweet Chili Remoulade Sauce
- Combine all ingredients together in a bowl and store covered in the refrigerator until ready to use.
Crab Cakes
- Sauté onions, poblano peppers in butter for 5 minutes or until vegetables are soft. Take off heat and let cool down completely.
- In a bowl mix crabmeat, mayonnaise, salt, parsley, lemon juice, and cooled sautéed vegetables. Form eight crab cakes with hand and set aside.
- Heat ½ cup oil in a skillet. Set flour in the dish. Whisk egg in another dish. Set breadcrumbs in another dish.
- Dust cakes in flour, dip in whisked egg, and cover in breadcrumbs on both sides. Add to hot oil and cook on each side for 3 to 4 minutes.
- Remove and drain excess oil. Serve with chilled sweet chili remoulade sauce and enjoy.
Boardwalk Crab Cakes
Ingredients
Sweet Chili Remoulade Sauce
- ½ cup mayonnaise, …[$0.48]
- ¼ cup sweet chili sauce, …[$1.00]
- 2 tbsp. dry cilantro, …[$0.20]
Crab Cakes
- 2 cans crabmeat, …[$9.76]
- 2 tbsp. butter, …[$0.25]
- ½ small onion, minced…[$0.25]
- ½ small red bell pepper, minced…[$0.25]
- 3 tbsp. poblano pepper, minced…[$0.55]
- ¼ cup mayonnaise, …[$0.24]
- ½ tsp salt, …[$0.04]
- 1 tsp dry parsley, …[$0.10]
- 1 tsp lemon juice, …[$0.01]
- ¼ cup all purpose flour, …[$0.06]
- 1 large egg, …[$0.23]
- 2 cups breadcrumbs, …[$0.58]
- ½ cup oil, …[$0.19]
Instructions
Sweet Chili Remoulade Sauce
- Combine ½ cup mayonnaise, ¼ cup sweet chili sauce, 2 tbsp. dry cilantro together in a bowl and store covered in the refrigerator until ready to use.
Crab Cakes
- Sauté ½ small onion, 3 tbsp. poblano peppers, ½ small red bell pepper in 2 tbsp. butter for 5 minutes or until vegetables are soft. Take off heat and let cool down completely.
- In a bowl, mix 2 cans crabmeat, ¼ cup mayonnaise, ½ tsp salt, 1 tsp dry parsley, 1 tsp lemon juice, and cooled sautéed vegetables. Form eight crab cakes with hand and set aside.
- Heat ½ cup oil in a skillet. Set ¼ cup all purpose flour in dish. Whisk 1 large egg in another dish. Set 2 cups breadcrumbs in another dish.
- Dust cakes in flour, dip in whisked egg, and cover in breadcrumbs on both sides. Add to hot oil and cook on each side for 3 to 4 minutes.
- Remove and drain excess oil. Serve with chilled sweet chili remoulade sauce and enjoy.