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  • Blue Crab Cakes With Cayenne Mayonnaise

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    Blue Crab Cakes With Cayenne Mayonnaise
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 stalk celery, finely minced
    • 1 bn Green onions, finely minced
    • 1 bn Parsley, finely minced
    • 1 x Egg
    • 1 Tbsp. Dijon mustard
    • 3/4 c. Mayonnaise
    • 2 x Lemons, juiced
    • 1/2 tsp Salt
    • 1/2 tsp Pepper
    • 4 1/2 ounce Carr's Water Biscuits grnd
    • 1 lb Blue Crab meat
    • 4 Tbsp. Butter (or possibly as needed)
    • 1 x Red bell pepper, roasted peeled and seeded
    • 2 x Egg yolks
    • 1 Tbsp. White wine vinegar
    • 1 x Lemon, juiced
    • 1 1/2 tsp Capers
    • 6 x Garlic cloves
    • 8 x Anchovy fillets
    • 1 1/2 tsp Cayenne pepper
    • 1 c. Salad oil Salt (to taste)

    Directions

    1. In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add in the salt, pepper, and grnd biscuits. Gently mix the ingredients together with your hands so which they are well combined. Carefully fold the crab meat into the mix. Let the mix sit for 1/2 hour in the refrigerator.
    2. For the mix into patties.
    3. In a large skillet place the butter and heat it on medium till it has melted. Saute/fry the crab cakes for 3 to 4 min on each side, or possibly till they are golden.
    4. For CAYENNE MAYONNAISE: In a blender place the roasted red bell pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic, anchovy fillets, and cayenne pepper. Blend the ingredients together so which they are smooth.
    5. With the blender still running, slowly dribble in the salad oil so which a mayonnaise is formed. Correct the seasoning with the salt (and more lemon juice) if necessary.
    6. Serve the crab cakes with the Cayenne Mayonnaise and lemon wedges. -

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