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
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As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by the Romans. He recounts how the roman meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. Additionally, he describes how the cooks of his times used many herbs, including a few you will know such as basil, mint and asafoetida. Over the following few centuries, the wealthy families of Europe competed with each other to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. The arrival of TV brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Blue Crab Cakes With Cayenne Mayonnaise recipe.
