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How To make Blue Crab Cakes with Cayenne Mayonnaise

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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

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