Summer Crab Cakes With a Hoppy Twist (Recipe)!

It ain’t over yet! To savour the last few weeks of summer, executive chef Mark Greenfield of Coast has crafted an easy-to-make crab cake recipe with a "hoppy" (read: beer-ific) twist. Made with sweet West Coast Dungeness crab that’s steamed in Goose Island Honkers Ale, this is the perfect recipe for any summer occasion! Enjoy! —Vita Daily

Coast Signature Crab Cakes

Ingredients:

1 live Dungeness crab, between 1-1/2 and 2 pounds
375 mL Goose Island Honkers Ale
1/8 tsp lemon zest
1/4 tsp fresh thyme leaves
1 tbsp celery, finely diced
1 tbsp shallot, finely diced
1 tbsp panko

Aioli Ingredients:

1 garlic clove, finely minced
1/2 tsp smooth dijon mustard
Salt and black pepper, to taste
Fresh lemon juice, to taste
1 large egg yolk
2 cups grapeseed/olive oil Blend (50/50)

Aioli Method:

Whisk together garlic, mustard, lemon juice, and egg yolk. While whisking, slowly drizzle oil into mixture to emulsify, until thick aioli forms. Season to taste.

Crab Cakes Method:

Steam crab in a cover pan with Goose Island Honkers Ale, cool and reserve. Pick all fresh Dungeness meat from shell, mix with lemon zest, thyme leaves, celery and shallot. Add aioli a teaspoon at a time until the crab mix binds together. Season to taste. Gently press crab mix into cakes, sprinkle with panko bread crumbs on top and bottom of each cake. Pan-sear each crab cake in a hot pan with clarified butter until golden brown. Enjoy with aioli, fresh lemon and, of course, a cold Goose Island Honkers Ale!

Phpotos by Nora Hamade, @nomnomyvr

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