Crab Cakes with a Citrus Wheat Remoulade

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Crab Cakes with a Spicy Citrus Wheat Remoulade Sauce

When cooking with beer, I feel the beer should have a purpose. Recently, I shared a recipe for chocolate sauce, and all I did was add a little reduced Stout into melted chocolate. Is that really a recipe? Honestly, it felt like I was cheating, but the Stout added so much extra flavor to the simple chocolate. And isn’t that the point of cooking with beer, enhancing food while highlighting the beer itself? It is for me anyways.

Cooking with beer is a challenge. There is a fine line between just enough and WAY too much. Personally, I think IPAs are the hardest. It’s super easy to overpower a dish by adding just a little too much. Trust me! It’s happened a time or two. Those recipes do not make it to the blog. Another problem, beer burns! With all the sugar, it’s easy to burn the beer during the  cooking process. Remember when I tried to make brittle? 5 or 6 tries later and I still haven’t figured it out. Every time, I end up with burnt beer. Now, it’s like a personal mission. There will be Beer Brittle on this blog, damn it!!

This is another recipes that feels like cheating, but there was a reason for the beer in this one, I promise! Crab Cakes need citrus. Lemon or Lime, it doesn’t matter. Really, all seafood just taste better when splashed with a little citrus. The problem, I didn’t have any. We used it all in the award winning wheat. I just wanted crab cakes, and I was stuck without a key component. Then I remembered the award winning wheat! It was FULL of citrus. The main flavor that came through was the Lime. I added 2 tablespoons to my Spicy Sriracha Remoulade mixture, and it was perfect!

It added that pop of citrus flavor I was wanting. It had a purpose! I could eat my body weight in crab cakes! Crab anything really! And the spicy remoulade made me want even more!

This is the same recipe I used for my Crab Stuffed Mushrooms, too. I used the Cream Cheese for extra flavor and it acted as a great binder instead of using eggs. You can also cook the onions and peppers before adding them to the mixture, if you like. I personally liked the extra crunch they added.

For this recipe, I used a homebrew, but any wheat with citrus flavor will work.

Other Beer To Try:

• Leinenkugel’s Summer Shandy
• Coronado Orange Avenue Wit
• Bud Light Lime

Crab Cakes with a Citrus Wheat Remoulade

 

Serves: 8 Medium or 4 Large Crab Cakes

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

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Ingredients

• CRAB CAKES
• 8 oz Crab Meat
• ¼ cup Cream Cheese
• ⅓ cup Breadcrumbs
• ⅛ cup Onions (Fine Diced)
• ⅛ cup Bell Pepper (Fine Diced)
• ⅛ cup Bacon (Cooked and Crumbled)
• ½ cup Breadcrumbs (Coating outside)
• 2 tablespoons Cooking Oil
• REMOULADE
• ⅓ cup Mayo
• 1-2 tablespoon Sriracha (Depending on heat preference)
• 2 tablespoons Citrus Beer

Instructions

1. CRAB CAKES:
   Combined Crab, Cream Cheese, Breadcrumbs, Onion, Pepper, and Bacon. Remove a golf ball size portion of mixture {more or less depending on the size crab cakes you like}. Roll the mixture together to form a ball. Place on a plate.
2. Add extra breadcrumbs to a plate. Place crab ball on breadcrumbs and flatten to form a patty. Press breadcrumbs into both sizes.
3. Preheat a pan with Oil over medium heat. Add crab cakes and cook until golden brown on each side, about 3-4 minutes.
4. CITRUS WHEAT REMOULADE:
   Combine Mayo, Sriracha, and Beer in a bowl. Drizzle over cooked crab cakes.

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