Go Back

IPA Crab Cake Sliders with Spicy Remoulade

The perfect summer meal to enjoy with a beer in hand! Photo Credit: Mark Weinberg of Food 52
Prep Time1 hr
Active Time10 mins
Total Time1 hr 10 mins
Yield: 4
Author: Jenny Goycochea


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!


Use Orderville IPA by Modern Times Beer and add a little to the Remoulade as well!