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Blue Crab Cakes With Cayenne Mayonnaise

Type: Fish
Courses: Sauces, Starters and appetizers
Serves: 8 people

Recipe Ingredients

1   Celery - finely chopped
1   Green onions - finely chopped
1   Parsley - finely chopped
1   Egg
1 tablespoon 15mlDijon mustard
3/4 cup 177mlMayonnaise
2   Lemons - juiced
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlPepper
4 1/2 oz 127gCarr's water biscuits - ground
1 lb 454g / 16ozBlue crab meat
4 tablespoons 60mlButter - (or as needed)
  Cayenne Mayonnaise
1   Red bell pepper - roasted
  Peeled and seeded
2   Egg yolks
1 tablespoon 15mlWhite wine vinegar
1   Lemon - juiced
1 1/2 teaspoons 7.5mlCapers
6   Garlic cloves
8   Anchovy fillets
1 1/2 teaspoons 7.5mlCayenne pepper
1 cup 237mlSalad 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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