1 stalk celery, finely chopped
1 bunch green onions, finely chopped
1 bunch parsley, finely chopped
1 egg
1 tbsp dijon mustard
3/4 cup mayonnaise
2 lemons, juiced
1/2 tsp salt
1/2 tsp pepper
4 1/2 oz carr's water biscuits ground
1 lb blue crab meat
4 tbsp butter (or as needed)
CAYENNE MAYONNAISE
1 red bell pepper, roasted peeled an, d seeded
2 egg yolks
1 tbsp white wine vinegar
1 lemon, juiced
1 1/2 tsp capers
6 garlic cloves
8 anchovy fillets
1 1/2 tsp cayenne pepper
1 cup salad oil
1 salt (to taste)
Directions
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. ---
Servings: 8 servings
Blue Crab Cakes With Cayenne Mayonnaise Recipe brought to you by Recipe Ideas
Categories: Cake; Crab; Fish; Salad; Sauce
The History of Recipes
We are able to trace the history of `recipes` way back into antiquity, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, generally, these old cook books were just simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are some tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also recounts how the Roman chefs were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens like basil, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new foods and spices caused a torrent in books on cooking, the majority of which are now in private cookery archives. During the succeeding few centuries, the rich families of the West competed to serve up the most extravagent banquests, and as a result the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Blue Crab Cakes With Cayenne Mayonnaise recipe.
