In a medium saucepan over medium heat, melt the butter.
Once it starts to bubble, add the prepared leeks and lightly season with salt. Using a spatula, toss to coat in the fat. Cook slowly for the next 5 minutes, stirring frequently, to wilt the leeks. Add the thyme and white miso and let it dissolve and caramelize with the leeks. Stir and continue to cook for another 5 – 7 minutes, or until the leeks are tender and soft, but still hold their texture. Deglaze with the Orval, preferably aged over 6 months (saving the remaining brew for the chef’s enjoyment) and let the beer reduce until an almost syrupy consistency is reached, about 5 minutes. Add the cream and continue to reduce again, about 5 minutes. The final sauce should be thick and full of earthy funky flavors, coating the back of a spoon.
Place the picked crab in a bowl (saving the shells to make a seafood stock), then add the slightly cooled sauce and the parsley.
With all of the earthy, funky flavors in the dish, along with the seafood sweetness, a bright Saison | Farmhouse Ale, Tripel work as a compare beer pairing while a sour ale or Orval will pair nicely as a contrasting beer pairing. The yeasty elements of these styles will accentuate the miso and the Brettanomyces attributes.
Crab Cakes: Allow the above recipe to cool, after the crab is added, then add 1/3 cup bread or cracker crumbs and a beaten egg and divide the mixture into four large cakes for an entrée (served atop a celery root puree or mashed potatoes) or 10 appetizer-sized cake rounds. Encrust each cake in panko bread crumbs. Fry over medium heat in a butter and olive oil blend for 3 minutes per side.
Pasta Sauce: Pour this sauce over al dente pasta or risotto (made with seafood stock).
Pasta Filling: Let the crab sauce cool completely. Make your favorite fresh pasta into sheets and add tablespoon-sized mounds of the mixture, topping with another sheet of fresh pasta, wetting the edges of the dough and sealing with a ravioli cutter or a sharp knife to make squares, triangles or other shapes.