Blue Crab Cakes With Cayenne Mayonnaise

Course : Seafoods
Serves: 8
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1 stalk celery -- finely chopped
1 bunch green onions -- finely chopped
1 bunch parsley -- finely chopped
1 large egg
1 tablespoon Dijon mustard
3/4 cup mayonnaise
2 medium lemons -- juiced
1/2 teaspoon salt
1/2 teaspoon pepper
4 1/2 ounces Carrs water biscuits -- ground
1 pound blue crab meat
4 tablespoons butter -- (or as needed)
-----cayenne mayonnaise-----
1 medium red bell pepper -- roasted peeled and seeded
2 large egg yolks
1 tablespoon white wine vinegar
1 medium lemon -- juiced
1 1/2 teaspoons capers
6 cloves garlic
8 fillets anchovy fillets
1 1/2 teaspoons cayenne pepper
1 cup salad oil
1 teaspoon salt -- (to taste)

Preparation / Directions:

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. Sauté 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.

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