Tailgate season is upon us, and we brought the experts into the FOX 2 Cooking School to share some ideas for the best tailgating brews and food.
VIDEO: Watch to hear from certified cicerone Brian Mills of Deschutes Brewery, and Jim Pearce from Royal Oak's Holiday Market. They share a recipe for crab cakes, which you can find below.
DUNGENESS CRAB CAKES
with orange fresh squeezed IPA mayonaisse
Yields 10 cakes
2 each Dungeness crab, picked clean
1 C mayo*
4 C panko breadcrumbs
1 each red bell peppers, small dice
1 large shallot, minced
1 Tbls salt
2 Tbls parsley, fine chop
1/4 C fresh lemon juice
2 C panko, (to coat portioned cake)
1 Tbls unsalted butter
Combine all ingredients in a medium mixing bowl except the butter. Allow to rest for 15 minutes. Portion thoroughly combined mixture into 3oz patties. Coat with panko and chill.
Start a large saute pan on medium heat on the stove top. Melt butter and sear off crab cakes until they reach an internal temperature of 145 degrees.
*FRESH SQUEEZED IPA MAYONNAISE
2 C mayo
2 oz. Fresh Squeezed IPA
2 oz freshly squeezed orange juice
1 clove garlic, minced
1 tsp sea salt (fine)
1 tsp black pepper (freshly cracked)
Combine all ingredients, except the mayonaisse. Allow the salt to dissolve in the beer and orange juice. Add mayonaisse and thoroughly incorporate. Top seared crab cakes with the mayo and enjoy.