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The Best Crab Cakes Ever – Just In Time for Father’s Day

Tim "The Brew Chef" Schafer

Tim, “The Brew Chef” Schafer – fresh off his television appearance with Mary King on WBTV (June 15th) shares his own personal recipes for Lump Crab Cake & White Ale Scented Lemon Old Bay Crema – A Father’s Day Treat!

“The Brew Chef’s” Lump Crab Cakes

Only fresh “real” crabmeat will work in this classic recipe. Although lump crabmeat can be expensive it is the best grade and quality for these delicious crab cakes. If lump is not available special and claw can be substituted. Always be sure to check for shells or cartilage when using fresh crabmeat. A splash of ale and the Brew Chef’s Original Hopzalt adds the perfect addition of beer and hops flavor. Here we pan fry the crab cakes although they are also excellent deep fried. This recipe makes six crabcakes. They can be made and will take an hour or so to prepare and cook. Serve with White Ale scented Lemon Old Bay Crema.

Beer pairing: IPA

*Brewchefhopzalts.com

½ cup mayonnaise

1 large egg

1 lemon, juiced

1 ounce pale ale

½ teaspoon Worcestershire sauce

¼ teaspoon tabasco sauce

½ small white onion, finely diced

½ small red bell pepper, finely diced

1 scallion, finely sliced

2 cloves garlic, minced

1 teaspoon Old Bay Seasoning

1 teaspoon Brew Chef’s Original Hopzalt*

¼ teaspoon cracked black pepper

3 large basil leaves, slice

1 pound lump crabmeat

1½ cup panko breadcrumbs, reserve ½ cup for dredging

½ cup vegetable oil (for pan frying)

1. Blend all the ingredients gently incorporating the crabmeat then the breadcrumbs last.

2. Form into desired size patties and dredge in the reserved breadcrumbs.

3. Heat the vegetable oil in a nonstick frying pan over medium high heat and cook the crabcakes for approximately 3 minutes on each side or until golden brown.

White Ale Scented Lemon Old Bay Crema

My favorite beer to use in this recipe is a classic Belgian style “wit bier”, or white beer, an unfiltered wheat beer with the nuances of orange peel and coriander which lends itself perfectly to this creamy, citrusy sauce which complements crab cakes, shrimp and other seafood. This recipe will make about one cup and will last one week refrigerated. It only takes about 10 minutes to whip it up.

½ cup sour cream

½ cup mayonnaise

1 large lemon, juiced

1 Tablespoon white ale

1½ teaspoon old bay seasoning

Dash of Worcestershire sauce

Dash of Tabasco sauce

1. Mix all the ingredients together.

2. Chill the sauce until cold. Serve.