Blue Crab Cakes With Cayenne Mayonnaise

Recipe Ingredients

1		Celery - finely chopped
1		Green onions - finely chopped
1		Parsley - finely chopped
1		Egg
1 tablespoon	15ml	Dijon mustard
3/4 cup	177ml	Mayonnaise
2		Lemons - juiced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
4 1/2 oz	127g	Carr's water biscuits - ground
1 lb	454g / 16oz	Blue crab meat
4 tablespoons	60ml	Butter - (or as needed)
		Cayenne Mayonnaise
1		Red bell pepper - roasted
		Peeled and seeded
2		Egg yolks
1 tablespoon	15ml	White wine vinegar
1		Lemon - juiced
1 1/2 teaspoons	7.5ml	Capers
6		Garlic cloves
8		Anchovy fillets
1 1/2 teaspoons	7.5ml	Cayenne pepper
1 cup	237ml	Salad oil
		Salt - (to taste)

Recipe Instructions

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.

For the mixture into patties.

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.

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.

Source:
Elizabeth Powell

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