Blue Crab Cakes with Creamy Cayenne Pepper Sauce

1 stalk celery, finely chopped1 bunch scallions, finely chopped1 bunch parsley, finely chopped1 egg1 tablespoons Dijon mustard3 / 4 cup lemon mayonnaise2, juiced1 / 2 teaspoon salt1 / 2 teaspoon pepper4 1 / 2 oz Carr's Water Biscuits: ground1 lb. blue crab meat4 tablespoons butter ( or) as needed

---- ---- CAYENNE PEPPER SAUCE

1 red pepper, peeled and roasted seeded2 egg yolks1 tablespoons white wine vinegar1 lemon, juiced1 1 / 2 teaspoon garlic capers6 anchovy cloves8fillets1 1 / 2 teaspoon cayenne pepper pepper1 cup oilsalt salad (to taste)

In a medium bowl, place the celery, green onions, parsley, egg, mustard, mayonnaise and lemon juice. Mix the ingredients well. Add salt, pepper, ground, and biscuits. Carefully mix the ingredients together with your hands so that they are well combined. Gently fold crab meat into the mixture. Let the mixture for 1 seat / 2 hours in the refrigerator. Form the mixture into meat pies.

In a large skillet placeMelt the butter and heat over medium until it has melted. Sauté the crab cakes for 3 to 4 minutes on each side or until golden brown.

For seasoning cayenne pepper sauce: In a blender place the roasted red pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic, anchovies and cayenne pepper. Mix together the ingredients, so they are smooth. With the mixer still running, slowly dribble in the salad oil, so that a mayonnaise. Correct theSeason with salt (and lemon juice), if necessary.

Serve the Crab Cakes with Cayenne pepper sauce and lemon slices.

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