IPA Crab Cakes with Spicy Beer Hollandaise


Crab Cakes:

8 oz. Fresh Lump Crab

1 Egg

2 Tbsp Green Onion, chopped

¼ cup Roasted Red Peppers, chopped

¼ tsp Salt

½ tsp Pepper

½ tsp Old Bay Seasoning

Pinch of Cayenne

2 Tbsp Lagunitas IPA

1 Tbsp Butter, melted

1 cup Panko Crumbs, Plus 1 Additional Cup, divided

¼ cup Canola or Vegetable Oil


IPA Hollandaise Sauce:

4 Tbsp Butter

5 Egg Yolks

2 Tbsp Lemon Juice

2 Tbsp Lagunitas IPA

½ tsp Red Chili Sauce (Sriacha)

Salt and Pepper



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.

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