Blue Crab Cakes with Cayenne Mayonnaise
Yield
8 servingsPrep
22 minCook
8 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
celery
stalk, finely chopped |
|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 1 | bunch |
parsley leaves
finely chopped |
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ¾ | cup |
mayonnaise
|
|
| 2 | each |
lemons
juiced |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 ½ | ounces |
water crackers
ground |
* |
| 1 | pound |
crab meat
blue |
|
| 4 | tablespoons |
butter
or as needed |
|
| Cayenne mayonnaise | |||
| 1 | each |
sweet red bell peppers
roasted, peeled, seeded |
|
| 2 | each |
egg yolks
|
*
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | each |
lemon
juiced |
|
| 1 ½ | teaspoons |
capers
|
*
|
| 6 | each |
garlic cloves
|
|
| 8 | each |
anchovy fillets
|
*
|
| 1 ½ | teaspoons |
cayenne pepper
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
celery
stalk, finely chopped |
|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 1 | bunch |
parsley leaves
finely chopped |
|
| 1 | each |
eggs
|
|
| 15 | ml |
dijon mustard
|
|
| 177 | ml |
mayonnaise
|
|
| 2 | each |
lemons
juiced |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 130.1 | ml/g |
water crackers
ground |
* |
| 453.6 | g |
crab meat
blue |
|
| 6E+1 | ml |
butter
or as needed |
|
| Cayenne mayonnaise | |||
| 1 | each |
sweet red bell peppers
roasted, peeled, seeded |
|
| 2 | each |
egg yolks
|
*
|
| 15 | ml |
white wine vinegar
|
|
| 1 | each |
lemon
juiced |
|
| 7.5 | ml |
capers
|
*
|
| 6 | each |
garlic cloves
|
|
| 8 | each |
anchovy fillets
|
*
|
| 7.5 | ml |
cayenne pepper
|
|
| 237 | ml |
vegetable oil
|
|
| 1 | 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.
