Stoner Rock BBQ Exclusive! Crab Cake Tortas and Foghound to pair up with the new release of Oliver Ales and Stoner Rock BBQ’s La Curandera Mexican Lager
To commemorate the release of La Curandera Mexican Lager, our collaboration beer with Oliver Brewing in Baltimore, we’re using our La Curandera Mexican Rub in decidedly Baltimore fashion with these Crab Cake Tortas. Crab claw meat gets mixed with mayo, crushed tortilla chips, fresh minced jalapeño, La Curandera Mexican Rub and an egg. Then it all gets formed into oblong shapes and browned in butter before being placed on fresh bolillo rolls and topped with red salsa, queso fresco, shredded lettuce, lime juice and guac. What better soundtrack to get all of this food cooking than Baltimore’s own Foghound? None.
Crab Cake Tortas – Let’s just get this out of the way now, we know this recipe is going to ruffle a few feathers for the crab cake purists, but just know we’re coming from landlocked Chicago, IL and thus need to take some liberties when it comes to anything seafood related that people on the coasts would never understand. We did get our hands on some good quality crab claw meat so we’ll start there. After we get any cartilage and shell out of the claw meat, we add about a cup of finely crushed tortilla chips.
Now we need to add a little color and spice, by way of a finely minced jalapeño.
As we move to the binding ingredients, we want to keep them as light as possible so the crab flavor doesn’t get lost. Two tablespoons of mayo and an egg should do the trick followed by a heavy dose of our La Curandera Mexican Rub.
Time to get the ol’ hands dirty. We mix the ingredients really well until they are thoroughly combined, then shape them into long patties about the size of the rolls we are using. Pop the crab cakes in the freezer for 30 minutes to firm up.
Now let’s head to the grill and brown these babies up. In a cast iron pan over a medium hot flame, melt two tablespoons of butter then carefully place the crab cakes in the pan.
Grab your bottle of La Curandera Mexican Rub and season the tops of each crab cake.
After about 2-3 minutes check the bottom of each patty, once they are a deep golden brown they can flipped.
After the other side has browned as well, shift the pan to the cool side of the grill and top each one with a little salsa (either red or green would work).
Now each crab cake gets a sprinkling of queso fresco.
Close the lid on the grill and let the cheese soften a bit. Remove from the pan and place on bolillo rolls.
The top bun gets a thin layer of fresh made guacamole.
All that is left to do to keep this sandwich light and crab-forward is add some shredded lettuce and a squeeze of fresh lime.
It’s a beast of a sandwich featuring about 1/3 of a pound crab in each one and a killer south of the border take on this Maryland classic.
Foghound “The World Unseen” – Baltimore’s own Foghound was a no-brainer music choice to pair this dish up with. A band who has seen its share of tragedy with the senseless passing of their bassist Reverend Jim last year but who has also, with just two full length releases in their discography, has already made a huge mark in this music scene. It’s not often we hear an album that combines Sabbath, Clutch and Fu Manchu but on the “The World Unseen” that’s exactly what you get and it’s awesome. From the opening track “Above The Wake” that takes its lyrical cadence and bass line directly from Sabbath’s “Hand of Doom”. “Message in the Sky” is straight-up Clutch fury with its killer groove and Fallon-Like vocal delivery. The album’s best track is the “Serpentime”, a song that needs to be cranked up nice and loud every time it comes on. “On a Roll” sounds like it could come straight off a Fu Manchu album and is desert rock in its finest form. Looking for great driving tunes? “Rockin’ & Rollin” and “Street Machine” have got you covered in these high speed open road jams. The album closes on the boot-stomping groove machine that is “Never Return” putting a huge exclamation point on this classic album.