Welcome to Coastal Epicurean

by Ryan Thornburg

Welcome to Coastal Epicurean. We created this brand to feed our inner creativity and share some unique recipes from our travels. Our apparel line is ingredient driven and chef inspired to appeal to anyone who loves the feeling of adventure and gathering in the kitchen. From weekend warriors to professional chefs, we strive to bring products and recipes that you will use on a regular basis. Good food, libations and comfort are a staple to the epicurean lifestyle and that is what we intend to provide. So make sure you follow all our social media channels and please give a thumbs up if you like what you see. 

Cheers and see you in the kitchen!

Cast Iron Seared Crab Cakes

 ½ cup mayonnaise

1 large egg, beaten

1 tbs. Dijon mustard

1 tbs. Worcestershire sauce

½ tsp. hot sauce

1 pound blue crab meat

20 saltine crackers, finely crushed

4 tbs. canola oil

4 tbs. unsalted butter

1 tbs. fresh parsley chopped

Lemon wedges for serving


In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

 In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for one hour. Heat oven to 350 degrees.

Heat a cast iron skillet over medium heat for 5-7 minutes or until evenly heated. Scoop the crab mixture into eight 1/3 cup mounds and lightly pack into patties about 1 ½ inches thick. Be careful not to break up the crab too much. You want large chunks of visible crabmeat. Add canola oil to skillet and when heated add the crab cakes carefully. Heat crab cakes until deeply golden on one side and flip over. Continue cooking until other side is browned and place in the preheated oven and cook for 5 minutes or until crab cake is heated through. Remove crab cakes to a platter. Add butter to skillet and continue cooking until a nutty brown color is achieved, about 1 minutes. Remove from heat, add parsley and serve with crab cakes and rosemary creamed corn.