Let’s face it: there are a lot of places to eat seafood in Myrtle Beach. You can’t throw a rock without hitting some sort of cut-and-paste franchise tourist trap with unused surfboards hanging on the walls. If that’s the kind of place you’re looking for, hey, have a blast. It takes a village, right?

But what if you’re looking for something else? What if you’re looking for a place that doesn’t care about a fancy address on the strip? What if you’re looking for a no-frills local oyster bar where you can enjoy huge, family-style steampots of the best oysters, crab legs, and shrimp you’ll ever eat and awesome drinks from the friendliest bar in Myrtle Beach?

If you care about fresh seafood, cold drinks, and a cool local vibe, then Bimini’s is where you want to be.

Bimini’s is all about laid-back atmosphere, the freshest shellfish and seafood, and absolutely the friendliest service you’ll find. There’s always beach music in the air and a friendly crowd where the locals treat out-of-towners like one of their own.

That’s the Bimini’s experience. There’s nothing better in Myrtle Beach…or any other beach, for that matter.

Here is the recipe for their famous crab cakes…enjoy!

Bimini’s Crab Cakes

1-1/2 lb cooked, shelled crab
1/2 sleeve each Saltines & Ritz Crackers
1 onion, diced
1 red pepper, diced
1 teas Old Bay Crab Boil Spice
2 tbls olive oil
2 eggs, beaten
  1. Sautee the vegetables and Old Bay spice in olive oil until tender and translucent. After they cool flake in the crab and 2 beaten eggs and enough olive oil to make a moist sticky mixture.
  2. Mix gently and as little as possible to mix thoroughly.
  3. Form crab cakes, adding another egg if needed to keep cake form, and place them on wax paper on a cookie sheet.
  4. Cover with wax paper and put them in the freezer until they are solid.
  5. You may then layer them with wax paper in a freezer bag for storage in the freezer.
Ready to Cook:
  1. When ready to serve, put enough butter and olive oil (about 50/50 mix) to cover your frying pan over medium heat and fry the crab cakes frozen from the freezer.
  2. They should only be turned once after the bottom is a nice deep golden brown.
  3. They are difficult to turn without breaking, that is why we cook them frozen and only turn once.
In order for Karen to write down the sauce, Tim had to catch more crabs and clean them so Karen had a reason to make the sauce again for more crab cakes. Tough life.

Remoulade Sauce

1 cup of mayonnaise
1/4 cup sour cream
2 cloves roasted garlic
2 teas. calamondin marmalade (substitute orange)
1-1/2 tbls. minced red pepper
2 green onions minced
juice of 1/2 lemon
1/2 teas. thyme
red pepper flakes to taste
Mix all and thin, if necessary, with white vinegar to a creamy texture.