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.
In a large nonstick pan over medium-high heat, heat the oil. Form the crab mix into 3–4 oz (85–113 g) patties and place in the pan gently. Carefully flip when the patties are browned on the bottom. Serve with tartar sauce, or for a traditional Baltimore touch, serve with a lemon wedge and saltine crackers.
Beer Suggestions: Pair with the remaining Uinta Hop Nosh (Salt Lake City, Utah). Also pairs well with Union Craft Beer Double Duckpin (Baltimore, Maryland).