- 4
- 20 mins
- 40 mins
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
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.