Cooking In Good CO: Crab Cake Benedict

We can't all be badass punk-rock chefs. But we can learn from them. Nate Gravina, the Execute Chef here at our brewery restaurant The Farm House, is a master of his craft (beer pun intended).

He incorporates fine colorado ales of Breckenridge Brewery into familiar yet elevated comfort food recipes for our menu at the Farm House - and now, he's sharing some with you. Follow along with the Cooking In Good CO series for step-by-step guides on getting craftier in the kitchen. 

In our first episode we highlight the latest edition of our mainline, year-round brews: White Ale. Classic witbier ingredients of orange peel and coriander create citrus and subtle spice flavors that truly shine when cooked into the right recipe. The beer is light, easy-drinking and refreshing: perfect for those who like to get a little buzz on before noon. So on this episode of Cooking in Good CO - we're makin' brunch! 


Crab Cake Benedict with White Ale Bechamel 


What you need: 

2 pounds crab meat

1 cup breadcrumbs

1 egg

1/2 cup red pepper, diced

1/2 cup onion, diced

1/2 cup garlic, chopped

1 tbl celery salt


1 tbl Old Bay Seasoning


1/2 cup parsley, chopped

For the Beshamel:

1 tbl butter


1 tbl garlic


1/4 cup flour 


1 cup cream


1 bottle White Ale

Salt & pepper to taste

Poached eggs:


8 eggs

1 tsp vinegar

1 tsp salt

Water (to submerge eggs) 


Combine all crab cake ingredients in a large bowl. Mix well. Heat oil in a pan to 340 degrees. Pan sear crab cakes until golden brown, then flip and repeat on the other side. Remove and place on a plate. 

Melt butter in pan. Add flower and mix. Add garlic and cook for 2 minutes. Add most of the White Ale. Finish with cream and top off with the rest of the White Ale. 

Poach eggs in water & vinegar. Place on top of each crab cake and cover with Bechamel sauce.