- 1 stalk celery; finely chopped
- 1 bunch green onions; finely chopped
- 1 bunch parsley; finely chopped
- 1 egg
- 1 tablespoon Dijon mustard
- 3/4 cup mayonnaise
- 2 lemons, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 1/2 oz Carr’s Water Biscuits: ground
- 1 lb blue crab meat
- 4 tablespoon butter (or as needed)
—-CAYENNE PEPPER SAUCE—-
- 1 red bell pepper, roasted peeled and seeded
- 2 egg yolks
- 1 tablespoon white wine vinegar
- 1 lemon, juiced
- 1 1/2 teaspoon capers
- 6 garlic cloves
- 8 anchovy fillets
- 1 1/2 teaspoon cayenne pepper
- 1 cup 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. Form 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 pepper sauce: 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 pepper sauce and lemon wedges.
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