Blue Crab Cakes with Cayenne Mayonnaise Recipe

Name: Blue Crab Cakes with Cayenne Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each celery stalk, finely chopped; 1 bunch scallions, spring or green onions finely chopped; 1 bunch parsley leaves finely chopped; 1 each eggs; 1 tablespoon dijon mustard; 3/4 cup mayonnaise; 2 each lemons juiced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 4 1/2 ounces water crackers ground; 1 pound crab meat blue; 4 tablespoons butter or as needed; 1 each sweet red bell peppers 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 vegetable oil; 1 x salt to taste

Servings: persons

1 each celery stalk, finely chopped
1 bunch scallions, spring or green onions finely chopped
1 bunch parsley leaves finely chopped
1 each eggs
1 tablespoon dijon mustard
3/4 cup mayonnaise
2 each lemons juiced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 1/2 ounces water crackers ground
1 pound crab meat blue
4 tablespoons butter or as needed
1 each sweet red bell peppers 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 vegetable oil
1 x salt to taste

1
In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice.
2
Mix the ingredients together well.
3
Add the salt, pepper, and ground biscuits.
4
Gently mix the ingredients together with your hands so that they are well combined.
5
Carefully fold the crab meat into the mixture.
6
Let the mixture sit for 1/2 hour in the refrigerator.
7
Form the mixture into patties.
8
In a large skillet place the butter and heat it on medium until it has melted.
9
Saute the crab cakes for 3 to 4 minutes on each side, or until they are golden brown.
10
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.
11
Blend the ingredients together so that they are smooth.
12
With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed.
13
Correct the seasoning with the salt (and more lemon juice) if necessary.
14
Serve the crab cakes with the Cayenne Mayonnaise and lemon wedges.

1324

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 each celery stalk, finely chopped, 1 bunch scallions, spring or green onions finely chopped, 1 bunch parsley leaves finely chopped, 1 each eggs, and more.

Yes, Blue Crab Cakes with Cayenne Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blue Crab Cakes with Cayenne Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions