---------- Recipe via Meal-Master (tm) v8.03
  
       Title: BLUE CRAB CAKES WITH CAYENNE MAYONNAISE
  Categories: Seafood, Appetizers, Sauces
       Yield: 8 servings
  
       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. ---
  
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