2005

Blue Crab Cakes with Cayenne Mayonnaise

Source: RecipeLand

1 Stalk celery; finely chopped
1 bunch Green onions; finely chopped
1 bunch parsley; finely chopped
1 Egg
1 tbsp Dijon mustard
3/4 c Mayonnaise
2 Lemons, juiced
1/2 tsp Salt
1/2 tsp Pepper
4 1/2 oz Carr's Water Biscuits- ground
1 lb Blue Crab meat
4 tbsp butter (or as needed)

CAYENNE MAYONNAISE
1 Red bell pepper, roasted- peeled and seeded
2 Egg yolks
1 tbsp White wine vinegar
1 Lemon, juiced
1 1/2 tsp capers
6 garlic cloves
8 Anchovy fillets
1 1/2 tsp Cayenne pepper
1 c Salad oil
Salt (to taste)

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.

Form the mixture into patties.

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

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.

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.

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