Blue crab cakes with cayenne mayonnaise Recipe

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Blue crab cakes with cayenne mayonnaise

Artist:	_	Yield:	8
Categories:	Appetizers, Cakes, Desserts, Mayonnaise, Pastry, Sauces & Dressings, Seafood	Rating:	0
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Ingredients:

1		Stalk celery, finely chopped
1	bunch	Green onions, finely chopped
1	bunch	Parsley, finely chopped
1		Egg
1	tbsp	Dijon mustard
3/4	cup	Mayonnaise
2		Lemons, juiced
1/2	tsp	Salt
1/2	tsp	Pepper
4 1/2	oz	Carr's Water Biscuits
		- ground
1	lbs	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	cup	Salad oil
		Salt (to taste)

Procedures:

1	In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice.
2	Mix the ingredients together well.
3	Add the salt, pepper, and ground biscuits.
4	Gently mix the ingredients together with your hands so that they are well combined.
5	Carefully fold the crab meat into the mixture.
6	Let the mixture sit for ?hour in the refrigerator.
7	For the mixture into patties.
8	In a large skillet place the butter and heat it on medium until it has melted.
9	Saut?the crab cakes for 3 to 4 minutes on each side, or until they are golden brown.
10	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.
11	Blend the ingredients together so that they are smooth.
12	With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed.
13	Correct the seasoning with the salt (and more lemon juice) if necessary.
14	Serve the crab cakes with the cayenne mayonnaise and lemon wedges. --