Crab Cakes ala Jennifer Dean

I ngredients:

Crab Cakes:

8 oz. Fresh Lump Crab
, 1 Egg, 
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, 
1 ½ Tbsp Lemon Juice
, 2 Tbsp IPA Beer, 
½ tsp Red Chili Sauce (like Sriacha), 
Salt and Pepper to taste

Directions:

Crab Cakes: 
In a medium-sized bowl mix together the crab meat, egg, green onions, red peppers, salt, pepper, 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.

IPA Hollandaise: Place 4 Tablespoons of butter in a microwaveable glass dish. Microwave 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 beer. Add in the chili sauce and salt and pepper to taste. Serve the crab cake topped with hollandaise sauce.

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Dayton City Paper Dining Critic Paula Johnson would like every meal to start with a champagne cocktail and end with chocolate soufflé. As long as there’s a greasy burger and fries somewhere in the middle. Talk food with Paula at PaulaJohnson@DaytonCityPaper.com.

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