Amount
Ingredient
Preparation



1
each
celery

stalk, finely chopped



1
bunch
green onions

finely chopped



1
bunch
parsley

finely chopped



1
each
egg





1
tablespoon
dijon mustard





3/4
cup
mayonnaise





2
each
lemons

juiced



1/2
teaspoon
salt





1/2
teaspoon
pepper





4 1/2
ounces
water biscuits

ground



1
pound
crab meat

blue



4
tablespoons
butter

or as needed





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Cayenne  Mayonnaise



1
each
red bell pepper

roasted, peeled, seeded



2
each
egg yolks





1
tablespoon
white wine vinegar





1
each
lemon

juiced



1 1/2
teaspoons
capers





6
each
garlic cloves





8
each
anchovy fillets





1 1/2
teaspoons
cayenne pepper





1
cup
salad oil





1
x
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.

Form the mixture into patties.

In a large skillet place the butter and heat it on medium until it has melted.

Saute the crab cakes for 3 to 4 minutes on each side, or until they are golden brown.

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.