Flying Dog Dead Rise Crab Cakes with Old Bay Aioli

Crab cakes are a Maryland staple. Flying Dog Dead Rise crab cakes with Old Bay aioli, well they are an amped up, amazing version of the classic!

Flying Dog Dead Rise Crab Cakes with Old Bay Aioli

When it comes to regional food favorites, there are certain things you just don’t do. You don’t fiddle with the Philadelphia cheesesteak and still call it a Philadelphia cheesesteak. You don’t change up the clam chowder so much that it appears to be nothing like its original iteration. And you don’t screw with the Maryland crab cake. You just don’t. It’s ok to play with it a little, try some new things. But you keep that crab cake, in essence, close to the original or you’ll have a riot on your hands.

I’ve only been living in Maryland for a few years. I’m not a native and even though I’ve had my fair share of crab, crab cakes, crab soups and crab dips, I still don’t consider myself any type of expert. I tasted one crab cake while at the Taste of Cambridge that was so out of this world, I knew I needed to eat it again. It was simple. The crab cake itself has little to no filler, an important thing to recognize for a truly delicious cake. The crab NEEDS to be the star here. Toss in a bunch of unnecessary fillers and you are saying one thing to your eating audience: my crab sucks. This cake was so crab-filled, I almost couldn’t take it. And underneath, it had just a simple swipe of a creamy, delicious sauce.

Flying Dog Dead Rise Crab Cakes with Old Bay Aioli3

Now, I almost opened my mouth to the other judges and said “Hey there, this mustard is awesome!” And I’m glad I didn’t, lest I prove in front of people that I have no culinary prowess. Mustard, it was not. This wasn’t mustard. It was aioli. It had a distinctly creamy, mustardy flavor but it was not just straight up yellow mustard or anything (I’m a novice, clearly, when it comes to sauces and spreads). So I went to it in the kitchen and played around a little.

The first thing I did was add a bit of Flying Dog’s Dead Rise to the crab cake mixture. Dead Rise is a new release that, I could be wrong but, I’m sure everyone is aware. It’s a golden ale that’s got a kick of Old Bay seasoning to it. Currently, it’s not available widely as there was such a high demand for it, producers couldn’t keep up. And with good reason. Old Bay beer, people. I mixed a few tablespoons into my crab cake and then got to pan-frying. The beer adds just a depth, a new flavor. It doesn’t change the cake, just enhances it.

Then there is the aioli. Woah, how did I not know about aioli? This one here is a bit of mayo, some honey and mustard and a little salt. Then, for good measure, a tablespoon or so more of the Dead Rise because why the hell not? It gives a distinct spice to the sauce without overpowering it. That’s the thing to keep in mind when cooking with beer. You don’t want to overpower your food. The beer should enhance your flavors, not trample over them. This recipe is just the ticket, allowing for more flavor without changing the original and overpowering it. I think Maryland might just let me stay.

Flying Dog Dead Rise Crab Cakes with Old Bay Aioli2

Recipe slightly adapted from Country Cleaver

Flying Dog Dead Rise Crab Cakes with Old Bay Aioli

Yield: 8 to 10 small crab cakes


  • For crab cake:
  • 8 ounces lump crab meat
  • 1 egg
  • 1 tsp. Old Bay seasoning
  • 2 Tbsp. green onion, chopped
  • 2 Tbsp. Dead Rise beer (or an amber ale if you don't have access to Dead Rise)
  • 1 Tbsp. melted butter
  • 1 cup breadcrumbs
  • For aioli:
  • 1/2 cup mayo
  • 1 Tbsp. stone ground mustard
  • 1 tsp. honey
  • 1 Tbsp. Dead Rise beer (or 1 Tbsp. amber ale and 1/2 tsp. Old Bay)


  1. In a large bowl, combine crab meat, egg, Old Bay seasoning, green onion, beer, melted butter and breadcrumbs. Stir well until completely combined, It should be a coherent mass.
  2. Use a 1/3 cup measure and scoop out the filling, forming them into patties.
  3. Heat a skillet over medium high and coat the bottom in vegetable oil. Once hot, place in the crab cakes.
  4. Sear until golden brown on one side, then flip and repeat with the other side until golden brown.
  5. Repeat until you have no more crab cakes.
  6. To make aioli: combine mustard, mayo, honey and beer until well mixed.
  7. Serve each crab cake with a swipe of aioli.
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Single-Serving Lavender Lemonade

Summer time is all about lemonade. When you don’t want to share, whip up this single-serving lavender lemonade! 

Single-Serving Lavender Lemonade

When it comes to summer, I have a very specific image in mind of how it should exist. There should be corn and hamburgers on the grill. Lots of red, juicy watermelon (seedless, of course) and ice cream sandwiches. Of course, lemonade. I can’t live in summer without lemonade.

This week, I’m participate in the Foodelicious Summer Picnic Roundup. We all decided to share some of our favorite picnic recipes. I just recently shared something for Sunday Supper that was along the same lines. And I am excited to be sharing this single-serving lavender lemonade today for another picnic!

Picnic doesn’t necessarily mean sitting in the park on a blanket. My new favorite picnic idea is a bunch of food sloshed out on the deck while I lounge on a float in the pool, sipping some of this lemonade. In theory, the perfect picnic would also include someone who could come along and occasionally refill my glass or give me something to nibble on while relaxing. But you know, it is what it is.

I decided to make these single-serving lemonades after realizing that I was the only person partaking in the giant pitcher in the fridge. The lavender gives it something extra, a nice little zip. You can omit if you choose, but try to include it. It’s such a bold flavor, just a touch will go a long way. And of course, since it is a pool party picnic, I threw a little bit of rum in there. Because why not?

What’s your favorite pool party or picnic food or drink?

Be sure to stop by and check out some of these other delicious bites and sips!

Single Serving Lavender Lemonade


  • 1 cup water
  • 1 cup sugar
  • 2 Tbsp. fresh lavender
  • Juice of 1 lemon
  • 2 Tbsp. white rum
  • Additional water to top off


  1. Combine water, sugar and lavender in a sauce pan over medium heat. Bring to a low boil and cook until the sugar dissolves. Strain out the lavender and allow to cool.
  2. Once cool, transfer to a jar.
  3. To make lemonade, combine rum, lemon juice and 2 tablespoons of the lavender syrup in a glass. Add ice and top with water. Stir to combine.
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Mooshu Jenne – Picnic Pasta Salad

From Scratch – Creamy Cucumber Salsa

Feed Me Seymour – Single Serving Lavender Lemonade

Touch of Modern Hospitality - Broccoli Salad

Mrs. Criddle’s Kitchen – Mango Kiwi Salsa

The Baking Fairy – Berry Panna Cotta

Full Tilt Chocolate Stout Chocolate Chip Cookies

Chocolate chip cookies are an institution in the dessert world. But up the ante and try these Full Tilt chocolate stout chocolate chip cookies.

Full Tilt Chocolate Stout Chocolate Chip Cookies
Now listen. I’m not deluded enough to think that I can put something called “The Best Chocolate Chip Cookies” out there on the Internet and have people actually click and read. Because everyone has their own ideas of what is best. Some like a crisper cookie that holds up to a good dunk in a glass of milk. Others want the soft batch, fluffy and pillowy. And then there are those weirdos who don’t even like chocolate chip cookies. I can’t even go there.

But this version here is, in my eyes, the best. Or how about a rephrase: the best chocolate chip cookie I have ever made. I’ve been making chocolate chip cookies since childhood, both with my mom and by myself. And they are always good. But there is always just a little something missing. So I went and added beer because, well, beer. I grabbed a Berger Cookie Chocolate Stout from a local brewery, Full Tilt. I love Full Tilt for many reasons, first of which is the locality of it. Based in Baltimore, they have a great variety, tons of selections and, hello, Berger Cookie Chocolate Stout. You read it right. Berger Cookie. In beer. ‘Nuff said.

Full Tilt Chocolate Stout Chocolate Chip Cookies

There are actually two things that make these cookies so amazing. First, the chocolate stout. I knew I wanted to use a stout since it has such a deep, rich flavor. It isn’t super prominent in the cookie, it just gives a great depth of flavor. It makes the cookies a bit richer, a bit fuller. And the second thing: cornstarch. I’ve heard about the addition of cornstarch to cookies a lot recently but never gave it much passing though until I baked these. I figured since I was going all out, I might as well toss a little in and give it a try.  Just a small teaspoon of cornstarch makes a world of difference in your cookies. Not to sound lame but it takes them from drab to fab. It gives the cookies a lightness, a fluffiness. It also gives them a stability, keeping them light long after they are cooled.

I highly recommend that you get on these cookies.

Full Tilt Chocolate Stout Chocolate Chip Cookies

Yield: About 2 dozen cookies


  • 3/4 cup butter
  • 1 1/4 cup brown sugar
  • 1 egg yolk
  • 1/3 cup chocolate stout
  • 2 1/4 cup flour
  • 1 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cornstarch
  • 1 1/2 cups chocolate chips


  1. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
  2. Cream butter and sugar in a mixer until fluffy. Add in egg yolk and mix well.
  3. Add in beer and mix until combined.
  4. In a separate bowl, combine flour, baking soda, baking powder and cornstarch. Mix into the butter mixture slowly until fully combined.
  5. Fold in chocolate chips. Place the dough in the fridge for 20 minutes to chill.
  6. Scoop out the dough with a cookie scoop. Place the dough on the baking sheet about an inch and half apart.
  7. Bake for 12 to 14 minutes until just golden.
  8. Cool.
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The Yuck Stops Here – Week 17

This week, I’m trying something fun and different! I hooked up with Cheryl and Chrystal to co-host a fun foodie linkup called The Yuck Stops Here. Dozens of delicious recipes are featured here to liven things up and keep cooking from ever getting bland or boring. Fun, right? Each week on Tuesday, we’ll share a ton of different recipes and from all of those, we each choose one favorite to feature.

lemon ice cream sammys

For my first week, I’ve chosen these lovely lemon ice cream sandwiches from Meatloaf and Melodrama. In just a few short days, the temperatures have gone from fall-like and lovely to scorching and hot. It’s amazing how quickly things change around here. And so these lovely lemon ice cream sandwiches would absolutely hit the spot! Fresh, bright, cold, refreshing. What is there not to love about them?

Be sure to absolutely check out some of these posts for some deliciousness!

Welcome to week 17 of our awesome recipe link party The Yuck Stops Here! Last week we had our second DOUBLE FEATURE! Paige at The Happy Flammily will recieve this cute Double Feature Button to display on her blog because TWO Hostesses chose her Chocolate Fudge Cake as a favorite to feature for the week!

The Yuck STops Here Double Feature Button|Hot Momma's Kitchen Chaos

In case you missed it, here is the awesome post that was featured here on Hot Momma’s Kitchen Chaos AND on Yum Eating:

Chocolate Fudge Cake from The Happy Flammily


This week’s Most Clicked was:

The Yuck Stops Here #16 Most Clicked - Homemade All Natural Chocolate Peanut Butter Ice Cream|Hot Momma's Kitchen Chaos

Homemade All Natural Chocolate Peanut Butter Ice Cream from our FABULOUS HOST Chrystal of Yum Eating!

I think you can all see why this was the most clicked post this week, doesn’t it look YUM!? And if you have not yet taken the time to get to know Chrystal a little better, I encourage you to hop on over to her site and CHECK IT OUT! She is awesome and makes YUMmy food!

The MOST CLICKED is always my featured picture which runs on my home page!
I’m so thrilled for you, Chrystal, I hope you will proudly display the “I’ve Been Featured” button on your post and blog!

tysh logo photo 01

EVERY post in the party gets pinned to The Yuck Stops Here Pinterest Board!

Follow Cheryl King’s board The Yuck STOPS Here! on Pinterest.

Swing by sometime to check it out! ALL Features get Shared, Stumbled, Tweeted & Otherwise LOVED by your hosts and posted to The Yuck Stops Here Featured Pinterest Board! Don’t forget to link back if you want to be featured! Follow Cheryl King’s board Features from The Yuck Stops Here on Pinterest. Feel free to share the party with your friends and followers on social media using #yuckstopshere or #stoptheyuck. And VISIT, VISIT, VISIT! Let’s get to the important stuff! party rule photo 03

The Yuck Stops Here

(If you’d rather just post a link on your post here’s some info on how to do that)

This week we have a fabulous new host joining us! Please welcome Kim from Feed Me, Seymour by following her on at least one of her social media platforms!

The Yuck Stops Here Host Picture J

Follow Cheryl from Hot Momma’s Kitchen Chaos:

facebook twitter pinterest stumbleupon google-plus bloglovin

Chrystal from Yum Eating:

facebook twitter pinterest stumbleupon google-plus instagram bloglovin

Follow Kim from Feed Me, Seymour

facebook twitter pinterest stumbleupon google-plus instagram bloglovin

Would you like to build your blog traffic? Want to network with other food bloggers? Do you need to GROW YOUR BLOG? Wanna just have some FUN? Consider HOSTING! I am looking for temporary AND permanent HOSTS, so if you think you might be interested, check out the HOSTING INFORMATION PAGE to learn more!


If you were featured, grab an “I’ve Been Featured” button to show everyone how awesome you are! And remember, each co-host chooses her favorites, so click over to Chrystal at Yum Eating and Kim at Feed Me, Seymour to check out their favorites for this week!

The Yuck Stops Here

Slow Roasted Barbecue Ribs for #SundaySupper

 When it comes to barbecue, there is nothing more traditional than ribs. These slow roasted barbecue ribs are fall-off-the-bone tender and delicious.

Slow Roasted Barbecue Ribs

If there’s one thing I cannot resist, it is barbecue ribs. During a serious House of Cards marathon, I craved nothing but ribs for weeks. Dripping with sauce, meat falling off the bone, tender and tasty. There’s really nothing better for a barbecue than some drippy, saucy ribs. Paired with a cold beer, I’m set for life with a giant platter of these slow roasted barbecue ribs.

When the Sunday Supper theme of Summer Barbecues was announced, I didn’t think for more than two seconds on a meal choice. It had to be ribs. We’ve been eating them quite often around here lately. They cook slow and low in the oven for a few hours, which is perfect for a lazy Sunday evening meal. The slow cooking makes for a super, super tender piece of meat that practically falls off the bone. But first, slather the entire thing with a spicy, savory rub. It gives maximum flavor to the meat, which you later coat in barbecue sauce. Serve them with a side of paprika roasted potatoes, fries or some veggies and then dig in!

Slow Roasted Barbecue Ribs for #SundaySupper


  • 1 rack pork spareribs
  • 1 tsp. garlic salt
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. oregano
  • ¼ tsp. white pepper
  • ¼ cup brown sugar
  • BBQ sauce for topping


  1. Preheat the oven to 250 degrees.
  2. Combine garlic salt, cumin, black pepper, paprika, chili powder, oregano, white pepper and brown sugar in a bowl.
  3. Place the ribs on a foil-lined baking sheet upside down. Use half the rub and rub it on the ribs, coating completely.
  4. Flip them right side up and use the remaining rub on the ribs, coating them.
  5. Roast, uncovered, for 2 hours.
  6. After they’ve cooked for 2 hours, remove the ribs from the oven and pour BBQ sauce on top. Use a brush to spread the sauce onto the ribs.
  7. Cover the pan with aluminum foil and return to the over for an additional 2 hours. Unwrap, brush with a bit of additional sauce and put under the broiler for a minute.
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Sides and Accompaniments

Main Dishes


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.