IPA Crab Cakes with Spicy Beer Hollandaise

By cindyandmojo

Ingredients

• IPA Hollandaise Sauce:
• 8 oz Fresh Lump Crab
• 1 Egg
• 2 Tbsp Green Onion, chopped
• 1/4 cup Roasted Red Peppers, chopped
• 1/4 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Old Bay Seasoning
• Pinch of Cayenne
• 1 Tbsp IPA Beer
• 1 Tbsp Butter, melted
• 1 cup Panko Crumbs, Plus 1 additional cup, divided
• 1/2 cup Canola or Vegetable Oil
• 4 Tbsp Butter
• 5 Egg Yolks
• 2 Tbsp Lemon Juice
• 2 Tbsp IPA Beer
• 1/2 tsp Red Chili Sauce (like Sriacha)
• Salt and Pepper

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from countrycleaver.com

Preparation

Step 1

Crab Cakes::

In a medium-sized bowl ix together the crab meat, egg, green onions, red peppers, salt pepper and Old Bay, cayenne, beer, melted butter and 1 cup panko. Form into 4 patties about 1 inch thick. Place remaining panko into a small bowl. One at a time, place the patties into the panko and press until well coated on all sides.

In a pan over medium-high heat, add the canola oil. Cook crab cakes until golden brown on the underside. Flip carefully and cook on the other side until cooked through, about 3 minutes per side. Remove from heat. (I carefully drained them on a paper towel).

IPA Hollandaise::

Place 4 Tablespoons of butter in a microwaveable glass dish. Microwave on high for 45 seconds, or until melted, remove and let stand for 1 minute. Spoon off and discard the top layer of white foam.

In a large saucepan, add the yolks, lemon juice, and beer. Whisk quickly and continually over low heat until the mixture is frothy and doubled in size - about 5 minutes. Keep heat low - too much heat will scramble the eggs. While continuously whisking, stream in the melted butter. Continue whisking until thickened about 5 minutes. If the sauce gets too dry add in a few teaspoons of water or beer. Add in the chili sauce and salt and pepper to taste. Serve the crab cake topped with hollandaise sauce.