Blue Crab Cakes with Cayenne Mayonnaise

Name: Blue Crab Cakes with Cayenne Mayonnaise
Yield: 8
Cuisine: Fusion
Ingredients: celery; scallions, spring or green onions; parsley leaves; eggs; dijon mustard; mayonnaise; lemons; salt; black pepper; water crackers; crab meat; butter; sweet red bell peppers; egg yolks; white wine vinegar; lemon; capers; garlic cloves; anchovy fillets; cayenne pepper; vegetable oil; salt

Submitted by baileyjrdn

YIELD

8 servings

PREP

22 min

COOK

8 min

READY

30 min

Ingredients

EACH CELERY
stalk, finely chopped

BUNCH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped *

BUNCH PARSLEY LEAVES
finely chopped

EACH EGGS

TABLESPOON DIJON MUSTARD

CUP MAYONNAISE

EACH LEMONS
juiced

TEASPOON SALT

TEASPOON BLACK PEPPER

4 ½

OUNCES WATER CRACKERS
ground *

POUND CRAB MEAT
blue

TABLESPOONS BUTTER
or as needed

Cayenne mayonnaise

EACH SWEET RED BELL PEPPERS
roasted, peeled, seeded

EACH EGG YOLKS *

TABLESPOON WHITE WINE VINEGAR

EACH LEMON
juiced

1 ½

TEASPOONS CAPERS *

EACH GARLIC CLOVES

EACH ANCHOVY FILLETS *

1 ½

TEASPOONS CAYENNE PEPPER

CUP VEGETABLE OIL

X SALT
to taste *

Directions

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 ½ 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.

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.