[Recipe] What to Make for Brunch

When it comes to special celebrations, there’s nothing like brunch with friends. You can dig in at an amazing restaurant patio like those at The Boathouse in Disney Springs, Hawkers in Windermere or Sixty Vines in Winter Park or in your own dining room.

Here are some tasty recipes for building your own brunch at home.

Crab Cakes

Courtesy of Paddlefish

Crab cakes are a versatile savory brunch element. Serve them with a side salad for a lighter option or top them with a poached egg and hollandaise sauce for a take on eggs benedict.


o 2.5 pounds jumbo lump crab meat, drained of excess liquid
o 3 large eggs
o 1 tablespoon Old Bay seasoning
o 1 tablespoon baking powder
o 2 tablespoons chopped parsley
o 1 tablespoon Worcestershire sauce
o 1 heaping tablespoon English dry mustard
o 1/4 cup mayonnaise
o 1 ¼ sleeves Ritz crackers, pureed in food processor until fine
o Canola oil for cooking


Preheat oven to 350 degrees. In a large bowl, combine eggs through mayonnaise using a wire whisk until well blended. Fold in Ritz cracker crumbs to the wet mix until just combined. Mix in half of the crab meat, working until fully incorporated, then add remaining crab gently, care not to break up lumps. Mix until evenly distributed and form into 4 ounce balls. Heat 2 tablespoons Canola oil in a non-stick skillet on medium high heat. Add crab cakes and cook for 1 minute, then place on baking sheet and cook in preheated oven for 10 minutes, flipping halfway through. Remove from oven and enjoy your brunch!

Bloody Mary with Veggie-Infused Vodka (add Reader Recipe! starburst)

Courtesy of Kelly Smylie, East Orlando

The Bloody Mary was originally made with only vodka and tomato juice when it was created in 1921. Brunch has boosted its popularity with modern variations including additions such as clam juice or infused vodka like the one found in this recipe.

For the Vodka


o 1 part carrots, peeled and cut
o 1 part celery
o 1 part yellow onion
o 1 part red bell peppers
o 2-5 cloves of garlic, peeled (optional)
o Vodka of choice


Fill container with vegetables (equal parts, about a quarter of the container for each one). Add vodka and cover. Store in refrigerator for 24-48 hours. Leave vegetables in container of vodka as you serve so the flavor doesn’t weaken.

For the Bloody Mary


o 2 ounces vegetable vodka
o 4 ounces tomato juice
o Worcestershire sauce to taste
o Hot sauce or sriracha sauce to taste
o Pinch celery salt
o Pinch horseradish
o Pinch black pepper
o Optional garnishes: bleu cheese stuffed olives, bacon, steamed shrimp, celery, marinated artichoke hearts


Mix ingredients 1 through 7. Rub lemon on rim of glass and dip into salt or flavored salt. Fill with ice and pour mixture into glass. Garnish with toppings and enjoy!


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Written by Lyndsay Fogarty

Lyndsay Fogarty has had many roles at Central Florida Lifestyle, working her way from intern to contributing writer to managing editor. She is a graduate of the University of Central Florida’s Nicholson School of Communication where she earned her degree in journalism. Along the way, she has learned that teamwork and dedication to your craft will get you far, and a positive outlook on the present will get you even farther.

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