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Summer Crab Cakes With a ‘Hoppy’ Twist #Recipe

Summertime calls for light, fresh and flavourful dishes, and nothing says summer better than seafood and beer. And if you live in Vancouver, you know that one of the restaurants in the city that knows seafood is Coast. 

Executive Chef Mark Greenfield of Coast has crafted an easy-to-make crab cake recipe with a hoppy twist. Made with sweet West Coast Dungeness crab that’s steamed in Goose Island Honkers Ale, the crab meat boasts a slightly hoppier bitter high-note that perfectly balances the crab’s sweet flavour and complements a mix of lemon zest, thyme leaves, celery, and shallots. Served with a garlic lemon aioli and paired with a Goose Island Ale, this is the perfect recipe for any summer occasion. 

Coast Signature Crab Cakes

 Coast’s signature crab cake is all about fresh. They only use Dungeness crab freshly caught in our pristine BC waters, and just add a few fresh aromatics (thyme, lemon, celery, shallot) to frame the fresh crab flavor. Steaming the fresh crab in a bit of Goose Island Honkers Ale imparts a slightly hoppier bitter high-note that perfectly complements the sweet crab meat.

Dungeness Crab, 1.5-2lbs

Goose Island Honkers Ale, 375mL

1/8t Lemon Zest

1/4t Fresh Thyme Leaves

1T Celery, Finely Diced

1T Shallot, Finely Diced

 1 T Panko

Aioli

Garlic Clove, Finely Minced

1/2t Smooth Dijon Mustard

Black Pepper, to taste

Salt, to taste

Fresh Lemon Juice, to taste

One Large Egg Yolk

2cups Grapeseed/Olive Oil Blend (50/50)

 For Aioli:

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:

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 breadcrumbs 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 a cold Goose Island Honkers Ale.

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