Blue Crab Cakes with Cayenne Mayonnaise
| Yield: | 8 Servings |
| Categories: | Seafood, Appetizers, Sauces |
| 1 | Stalk celery; finely chopped | |
| 1 | bn | Green onions; finely chopped |
| 1 | bn | Parsley; finely chopped |
| 1 | Egg | |
| 1 | tb | Dijon mustard |
| 3/4 | c | Mayonnaise |
| 2 | Lemons, juiced | |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 4 1/2 | oz | Carr's Water Biscuits ground |
| 1 | lb | Blue Crab meat |
| 4 | tb | Butter (or as needed) |
| CAYENNE MAYONNAISE | ||
| 1 | Red bell pepper, roasted peeled and seeded | |
| 2 | Egg yolks | |
| 1 | tb | White wine vinegar |
| 1 | Lemon, juiced | |
| 1 1/2 | ts | Capers |
| 6 | Garlic cloves | |
| 8 | Anchovy fillets | |
| 1 1/2 | ts | Cayenne pepper |
| 1 | c | Salad oil |
| Salt (to taste) |
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