- 20 minutes
- 7 minutes
In less than 30 minutes, serve up delicious crab cakes with a tortilla chip crunch, drizzled with a spicy homemade hollandaise sauce blending hollandaise mix, sriracha and a New Sarum IPA.
- Mix the mayonnaise, tortilla chip crumbs, cornflakes crumbs, egg, green onion, red bell pepper, sriracha sauce, Worcestershire, Old Bay seasoning, salt, and black pepper with a spoon or rubber spatula. Once combined, add the crab meat and combine.
- Preheat a large skillet over medium heat. Add the olive oil and butter. Press into patties in your hand while the skillet heats up. Cook the crab cakes on both sides, flipping only once for about 3 minutes each side.
- In a small or medium saucepan, make the Hollandaise sauce. Follow the directions on the packet. Melt the butter over medium low heat. Add the water, sauce mix and whisk together. Add the IPA and Sriracha sauce. Bring to a boil, reduce heat and simmer for one minute. Just until thickened.
- Drizzle Spicy IPA Hollandaise sauce over the cooked crab cakes and enjoy immediately.