The perfect summer meal to enjoy with a beer in hand! Photo Credit: Mark Weinberg of Food 52
Author: Jenny Goycochea
For the crab cakes
16ounceslump crab meat
2teaspoonsOld Bay Seasoningplus more to taste
4tablespoonsyour favorite IPA beer
2 1/2cupsfresh bread crumbs
Canola oilfor frying
1 1/2cupspanko bread crumbsfor coating
For the Remoulade
1 1/2tablespoonswhole grain or Dijon mustard
3tablespoonsgherkins or cornichonsfinely diced
1rib of celeryfinely diced
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!
Use Orderville IPA by Modern Times Beer and add a little to the Remoulade as well!