The best delicious Blue Crab Cakes With Cayenne Mayonnaise recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blue Crab Cakes With Cayenne Mayonnaise recipe today!
Hello my friends, this Blue Crab Cakes With Cayenne Mayonnaise recipe will not disappoint, I promise! Made with simple ingredients, our Blue Crab Cakes With Cayenne Mayonnaise is amazingly delicious, and addictive, everyone will be asking for more Blue Crab Cakes With Cayenne Mayonnaise.
What Makes This Blue Crab Cakes With Cayenne Mayonnaise Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blue Crab Cakes With Cayenne Mayonnaise.
Ready to make this Blue Crab Cakes With Cayenne Mayonnaise Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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)
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. —
From
Yields
8 Servings
Leave a Reply