The Crow's Nest: Waterside Dining in Venice

A Venice waterfront landmark since 1976 with views overlooking the Gulf of Mexico, The Crow's Nest Marina Restaurant is one of the area restaurants that has been attracting a steady clientele since it opened almost 40 years ago. Originally a small seafood spot on the second floor of the Tarpon Centre Marina, The Crow's Nest took over the marina in 1982 and renamed it The Crow's Nest Marina. Serving a casual menu of local seafood and traditional Florida favourites, such as Seafood Bisque, Jumbo Crab Meat Cakes, Sesame Seared Ahi Tuna, fresh Florida Stone Crab, Seafood Pot Pie and the ever popular Florida Grouper Sandwich to a selection of salads, burgers, cheese and charcuturie, The Crow's Nest offers relaxed casual Floridean fare at reasonable prices with a waterfront view that's hard to beat.

Originally a small seafood spot on the second floor of the Tarpon Centre Marina, The Crow's Nest took over the marina in 1982 and renamed it The Crow's Nest Marina

The Crow's Nest Marina offers overnight dockage, boat rentals, fuel and supplies, as well as hot Grouper Sandwiches on demand

A touch of Christmas

Nautical stained glass window at the Crow's Nest in Venice, Florida

Crow's Nest Creamy New England Clam Chowder

Grouper Sandwich with frites

Florida Stone Crab Claws

Grouper Key Largo with Gulf shrimp, sea scallops, mushrooms, and hollandaise sauce

Key Lime Pie

www.crowsnest-venice.com

The Crow’s Nest Jumbo Lump Crab Cakes

Serves 4

3 lbs jumbo lump crabmeat

1 fl oz Worcestershire sauce

1 tbsp kosher salt

1 tbsp ground Coleman’s mustard

2 tbsp minced Italian parsley

1 shallot, minced

1/4 cup mayonnaise

10 oz cracker meal

1/2 fl oz lemon juice

Mustard Crème Fraiche:

1 cup crème fraiche

1/2 cups Creole mustard

1/2 tbsp Old Bay seasoning

For the sauce, mix everything together, season with salt and pepper, and set aside. For the crab cakes, mix everything except crab and cracker meal in a large bowl. Gently fold in the crab, being careful not to break up the lumps, then mix in the cracker meal until the mixture is combined and just holds together. Using your hands, form the crab mixture into 4-ounce cakes, and sauté in heavy pan over medium heat with some olive oil and butter until they are nicely browned, about 4-5 minutes per side. Serve warm with bowl of mustard crème fraiche on the side.