Active preparation time: 20 minutes
Total time: 1 hour 30 minutes
Makes: About 16 crab cakes
1 lemon, zested and juiced ¼ cup parlsey, chopped 2 oz (57 g) red bell pepper, finely diced ¼ cup capers, drained and chopped 2 oz (57 g) shallots, minced 2 eggs 1 egg yolk 6 Tbs (3 fl oz/89 ml) Uinta Hop Nosh or similar IPA ½ cup mayonnaise 1½ tsp kosher salt Pinch of cayenne pepper 1 tsp dry mustard, ground 1 tsp Old Bay Seasoning 2 lb (907 g) rock crabmeat, drained 1 lb (454 g) jumbo lump crabmeat, drained 1 oz (28 g) panko bread crumbs 4–6 Tbs (2–3 fl oz/59–89 ml) canola oil
Combine the lemon zest and juice, parsley, red pepper, capers, shallots, eggs and yolk, beer, capers, mayonnaise, salt, cayenne pepper, ground mustard, Old Bay Seasoning, and mix well. Gently fold in the crabmeat taking care not to break up the crab too much. Fold in the panko bread crumbs and mix gently. Chill for 1 hour.