Crab Cakes

1. 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.
2. Form into 4 patties about 1 inch thick.
3. 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.
4. 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).

IPA Hollandaise

1. 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.
2. 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.
3. 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.
4. Add in the chili sauce and salt and pepper to taste.
5. Serve the crab cake topped with hollandaise sauce.