CHARLOTTE, N.C. (QC Life) - Crab cakes seem to be one of those foods that are nearly impossible to perfect. But just in time for Father’s Day, we have a recipe to make the best crab cakes around.
Chef Tim Schafer, aka The Brew Chef, came to the QC kitchen to whip up one of his crab cakes with a lemon Old Bay crema.
Only fresh “real” crabmeat will work in this recipe. Although lump crabmeat can be expensive, it is the best grade and quality for these 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.
Serve with a lemon Old Bay crema and an IPA!
CRAB CAKES RECIPE
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- 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, sliced
- 1 pound lump crabmeat
- 1½ cups panko breadcrumbs, reserve ½ cup for dredging
- ½ cup vegetable oil (for pan frying)
INSTRUCTIONS
- Blend all the ingredients gently incorporating the crabmeat then the breadcrumbs last.
- Form into desired size patties and dredge in the reserved breadcrumbs.
- 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.
LEMON OLD BAY CREMA
- ½ cup sour cream
- ½ cup mayonnaise
- 1 large lemon, juiced
- 1 tablespoon witbier
- 1½ teaspoon old bay seasoning
- Dash of Worcestershire sauce
- Dash of Tabasco sauce
INSTRUCTIONS
- Mix all the ingredients together.
- Chill the sauce until cold. Serve.
If you are a fan of this recipe, you can learn more about Chef Schafer and his Hopzalt product on his website or Instagram. Schafer also has a cookbook coming soon titled “Beer, Not Just for Breakfast Anymore.”
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