Ipa Crab Cake Sliders With Remoulade
- For the IPA 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
- Panko Bread Crumbs, for coating
- 8 slider buns, lightly toasted
- 4 ounces frisee, rinsed and dried
- For the spicy 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 assemble the sliders, place the crab cake on the toasted bun, top with frisee, smother the bun top with remoulade (see recipe below) and enjoy!
- Mix all ingredients together. Let sit in the refrigerator until ready to use.
crab meat, egg, scallions, bay seasoning, salt, pepper, your favorite ipa, mustard, mayonnaise, bread crumbs, canola oil, bread crumbs, buns, mayonnaise, whole grain, cornichons, shallot, celery, garlic, scallions, parsley, lemon, salt, cayenne pepper
Taken from food52.com/recipes/35942-ipa-crab-cake-sliders-with-remoulade (may not work)