Crab Cakes with Sherry-Cayenne Mayo
| Yield: | 10 Servings |
| Categories: | Seafood |
| Crab Cakes | ||
| 2 | lb | Crab meat, (preferably blue crab) |
| 1/4 | c | Red bell pepper, minced |
| 1/4 | c | Green bell pepper, minced |
| 1/4 | c | Yellow bell pepper, minced |
| 1 1/2 | Leafy celery stalks, minced | |
| 1/4 | c | Sweet red onion, minced |
| 1/2 | Jalapeno chile, seeded and minced | |
| 2 | lg | Eggs |
| 1 | tb | Tabasco sauce |
| 1 1/2 | ts | Worcestershire sauce |
| 1/2 | c | Mayonnaise |
| 1/2 | c | Fine bread crumbs, (1/2 to 3/4) |
| Sherry-Cayenne Mayonnaise | ||
| 1 | c | Mayonnaise |
| 1 | ts | Cayenne |
| 2 | tb | Sherry vinegar |
| Peanut oil, for deep-frying | ||
| 8 | Lemon wedges, one-each serving |
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