We’re back at it again, cooking with BEER on CW 6 San Diego! Since Jenny originally posted this recipe last year, we have been searching for the perfect IPA to use with it. We were at a planning meeting with Barons Marketplace and Modern Times Beer when we got to try their new IPA Orderville for the first time. With it’s subtle peach flavor (no fruit was harmed in the making of the beer since it doesn’t actually have fruit in it, the hops & yeast create the flavor) this was the IPA we were looking for!
What do we love about this recipe? It’s easy to make, it feeds a crowd, and your human friends will be very impressed! If you want to have them for breakfast, you can even make a Benedict version out of them!
Click here to watch our segment on San Diego CW6 TV showing you how to make this awesome recipe! Jenny even made a guest appearance. She’s going to be one of the Chef’s at a cool new local spot opening up in Del Mar next month called The Tasting Room Del Mar. The Tasting Room Del Mar will focus on craft beer, boutique wines and very local ingredients where they hope to source nothing that comes from more than 300 miles away. So be sure to swing by and say hi when they open!
We purchased all of our ingredients for this recipe from our local Baron’s Market. A big thank you to Rachel and Mia for helping us get all we needed to make these amazing crab cakes. It all comes down to quality ingredients, folks!
IPA Crab Cake Sliders with Spicy Remoulade
For the crab cakes
- 16 ounces lump crab meat
- 1 egg lightly beaten
- 1/4 cup sliced scallions
- 2 teaspoons Old Bay Seasoning plus more to taste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons your favorite IPA beer
- 2 teaspoons Dijon mustard
- 1/4 cup mayonnaise
- 2 1/2 cups fresh bread crumbs
- Canola oil for frying
- 1 1/2 cups panko bread crumbs for coating
- 12 Slider Buns toasted
- 1 cup Arugula
For the Remoulade
- 3/4 cup mayonnaise
- 1 1/2 tablespoons whole grain or Dijon mustard
- 3 tablespoons gherkins or cornichons finely diced
- 1 shallot finely diced
- 1 rib of celery finely diced
- 2 garlic cloves minced
- 3 tablespoons scallions chopped
- 3 tablespoons chopped parsley
- 1 lemon juiced
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- Gently fold the lump crab meat with all the ingredients. Add extra Old Bay Seasoning as desired. Using a 2 1/2 inch ring mold (or your hands) shape the crab cakes. Place them on a parchment-lined baking sheet and refrigerate for 1 hour.
- Heat 4 tablespoons of oil in a non-stick skillet. Remove the crab cakes from the refrigerator, coat both sides in panko bread crumbs, pressing the crumbs into the crab cake.
- Once the oil is shimmering, gently place the crab cakes in the pan without overcrowding them. Fry the crab cakes for 3 to 5 minutes on each side, or until very golden brown, remove from the pan and set aside.
- To make the remoulade, mix all ingredients together and refrigerate until ready to use.
- To assemble the sliders, place the crab cake on the toasted bun, top with frisée, smother the bun top with remoulade (see recipe below) and enjoy!