Writing my Cape Cuisine column this week on Ike's Famous Crabcakes. The story idea came from their opening a new restaurant on Sea Isle Boulevard in Ocean View, but the story turned more into a tribute to Ike, who would have turned 47 today, Tuesday, March 18. Ike died at the Eagles home opener in September and his sister, Stormi, now runs the business with help of family. She opens the Ocean City Boardwalk location on Good Friday.

Here's some snippets that didn't make the column:

Why Stormi? She says her mom, from West Virginia, claims it’s a popular name there. Ike had a different theory. She says, “Let’s not go there. Use your imagination.”

The first festival where you can find Ike’s Crabcakes will be at the Somers Point Bayfest in late April. There will be at least eight more appearances this summer.

Eat it now or get it frozen. Because the crabcakes are all crabmeat, they tend to fall apart when reheating. If you have to, reheat on a flat skillet and turn only once, using a pat of butter or a tablespoon of olive oil. If you want to have them later, ask for the frozen cakes and instructions on how to cook.

Enjoy the homemade sauces, including the creamy horseradish made with fresh ground horseradish root, roasted red pepper sauce, sundried tomato tartar and cocktail sauce. “Everything we do is homemade, all the way down to the cole slaw,” said Stormi.