Blue Crab Cakes With Cayenne Mayonnaise Recipe

Step 1

In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add the salt, pepper, and ground biscuits. Gently mix the ingredients together with your hands so that they are well combined. Carefully fold the crab meat into the mixture. Let the mixture sit for 1/2 hour in the refrigerator.

Step 2

For the mixture into patties.

Step 3

In a large skillet place the butter and heat it on medium until it has melted. Saute the crab cakes for 3 to 4 minutes on each side, or until they are golden brown.

Step 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 that they are smooth.

Step 5

With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed. Correct the seasoning with the salt (and more lemon juice) if necessary.

Step 6

Serve the crab cakes with the Cayenne Mayonnaise and lemon wedges. ---

Things You'll Need

  • 1 Stalk celery; finely chopped
  • 1bn Green onions; finely chopped
  • 1bn Parsley; finely chopped
  • 1 Egg
  • 1tb Dijon mustard
  • 3/4c Mayonnaise
  • 2 Lemons, juiced
  • 1/2ts Salt
  • 1/2ts Pepper
  • 4 1/2oz Carr's Water Biscuits
  • - ground
  • 1lb Blue Crab meat
  • 4tb Butter (or as needed)
---------CAYENNE MAYONNAISE-------------
  • 1 Red bell pepper, roasted
  • - peeled and seeded
  • 2 Egg yolks
  • 1tb White wine vinegar
  • 1 Lemon, juiced
  • 1 1/2ts Capers
  • 6 Garlic cloves
  • 8 Anchovy fillets
  • 1 1/2ts Cayenne pepper
  • 1c Salad oil
  • Salt (to taste)

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