Recipe - Blue Crab Cakes With Cayenne Mayonnaise

1 Stalk celery; finely chopped
1 bn Green onions; finely chopped
1 bn Parsley; finely chopped
1 Egg
1 tablespoon Dijon mustard
Three fourths cup Mayonnaise
2 Lemons, juiced
One half teaspoon Salt
One half teaspoon Pepper
4 One half ounce Carr's Water Biscuits
ground
1 pound Blue Crab meat
4 tablespoon Butter (or as needed)

CAYENNE MAYONNAISE
1 Red bell pepper, roasted
peeled and seeded
2 Egg yolks
1 tablespoon White wine vinegar
1 Lemon, juiced
1 One half teaspoon Capers
6 Garlic cloves
8 Anchovy fillets
1 One half 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 One half 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini