Did you grow up watching The Simpsons like I did? And I mean the good old-school Simpsons – not the lame new-age Simpsons. It was our daily quality family tv time. That probably explains a lot about me right there… One of my favorite accents of all time is the New Englander accent. Mostly the characterized version of it. I mean, c’mon how can you watch the and not laugh hysterically when you hear Joe Quimby and his brother come to fist-to-cuffs with the French waiter over the proper pronunciation of the word Chowdahhh.
Or hello?! Was anyone else forced against their 11 year old will to watch New Yankee Workshop with Nawwwm Abram on a Saturday morning on PBS as he made dawve tailed drahhwwws (not drawers) for his new oak chest? Hilarity. Either way, I love it. I laugh, uncontrollably and totally inappropriately. But the other thing that is so New England to me, is crab cakes. Though I don’t think New Englanders really have a funny way of saying crab cakes, it’s just one of those “synomomous with the East Coast” foods that them makes me think of the accents and say Chowdahhh, every time. Crab cakes and chowdahhh.
But back to important business – crab cakes. I love them and their distinctly New England flair. I just always associate them with the east coast and Ben and I have a deep and unwavering urge to go to the coast and frolick in piles of fall leaves, go apple picking and then press our own cider, naturally. Because isn’t that what you New Englanders do every weekend? –And of course we’d devour ALL THE CRAB CAKES!!
Apparently geographic stereotypes run strong with me. You all probably think us Seattlites roast our own coffee beans every morning before we go to work in our flannel suits and Doc Martens and go fishing for salmon every weekend… which we do. Duh!
It just so happened I needed a quick New England fix, and when my dear blogging friend Jackie Dodd of The Beeroness sent me her new cookbook – I flipped right to the crab cakes and proclaimed that they would be made. And they were. Let me tell you, they were amazing and left me jonesing for all things New England and more crab cakes.
Jackie is absolutely the bee’s knees and she has been a constant source of inspiration for me since I started blogging. One of my proudest moments came when Ben was purusing the blogosphere and he came out to me toting his computer and said “Honey, look at THIS blog – she cooks everything with BEER!!!” only to have my proudly puff up a little and say “Yeah, Jackie! She’s like, totally my friend!” I was hoping my husband’s my-wife-is-a-badass meter went up just a little even if it was just by association.
Jackie and I have bonded over our love of all things beer and I will get to celebrate with her tomorrow because she’s going to be here in Seattle doing a book signing!! If you’re not in Seattle – check out her full list of tour dates with many more dates to come so you can meet her yourself and clink glasses with this top drawhhh beer swilling gal.
Jackie’s also been kind enough to want to share the beer love with you all and I am giving away a copy her Craft Beer Cookbook this week! If these crab cakes make you drool now – wait until you get your mitts on this and get the chance to flip through it yourself! One word – fine, five. – Chocolate Chip Stout Milk Shake. *Mic Drop * Cleaver. Out.
To Enter:: (Mandatory entry)
Tell me – what is your favorite beer?! If you’re not a beer swiller – just tell me your favorite drink.
Additional Entries:: (Optional)
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IPA Crab Cakes with Spicy Beer Hollandaise
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
8 oz. Fresh Lump Crab
2 Tbsp Green Onion, chopped
¼ cup Roasted Red Peppers, chopped
¼ tsp Salt
½ tsp Pepper
½ tsp Old Bay Seasoning
Pinch of Cayenne
2 Tbsp IPA Beer
1 Tbsp Butter, melted
1 cup Panko Crumbs, Plus 1 Additional Cup, divided
¼ cup Canola or Vegetable Oil
IPA Hollandaise Sauce::
4 Tbsp Butter
5 Egg Yolks
2 Tbsp Lemon Juice
2 Tbsp IPA Beer
½ tsp Red Chili Sauce (like Sriacha)
Salt and Pepper
In a medium-sized bowl ix together the crab meat, egg, green onions, red peppers, salt pepper and Old Bay, cayenne, beer, melted butter and 1 cup panko. Form into 4 patties about 1 inch thick. Place remaining panko into a small bowl. One at a time, place the patties into the panko and press until well coated on all sides.
In a pan over medium-high heat, add the canola oil. Cook crab cakes until golden brown on the underside. Flip carefully and cook on the other side until cooked through, about 3 minutes per side. Remove from heat. (I carefully drained them on a paper towel).
Place 4 Tablespoons of butter in a microwaveable glass dish. Microwave on high for 45 seconds, or until melted, remove and let stand for 1 minute. Spoon off and discard the top layer of white foam.
In a large saucepan, add the yolks, lemon juice, and beer. Whisk quickly and continually over low heat until the mixture is frothy and doubled in size - about 5 minutes. Keep heat low - too much heat will scramble the eggs. While continuously whisking, stream in the melted butter. Continue whisking until thickened about 5 minutes. If the sauce gets too dry add in a few teaspoons of water or beer. Add in the chili sauce and salt and pepper to taste. Serve the crab cake topped with hollandaise sauce.
Jackie Dodd - The Beeroness
*Fine Print* The giveaway will last until Wednesday October, 23rd. The winner will be randomly selected and will have 48 hours to respond via e-mail with their shipping information, or another winner will be chosen. I was not compensated for my review or giveaway, I just adore Jackie and want to spread the Word of the Beer.