Blue Crab Cakes with Cayenne Mayonnaise
Blue Crab Cakes with Cayenne Mayonnaise, a appetizers recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe.
Blue Crab Cakes with Cayenne Mayonnaise
Ingredients
- 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
- 4 tb Butter (or as needed)
Cayenne Mayonnaise
- 1 Red bell pepper, roasted
- 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
Method
- Salt (to taste) 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.
- Saut? 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. — - ground 1 lb Blue Crab meat - peeled and seeded 2 Egg yolks.
More Appetizers recipes
- Artichoke Croustades
- Asparagus Almondine
- Asparagus Salad
- Baba Ganoush
- Baby Potatoes Coated with Almonds
- Beau Monde Dip