1    Stalk celery; finely chopped
1 bn Green onions; finely chopped
1 bn Parsley; finely chopped
1    Egg
1 tb Dijon mustard
3/4 c  Mayonnaise
2    Lemons, juiced
1/2 ts Salt
1/2 ts Pepper
4 1/2 oz Carrs Water Biscuits
- ground
1 lb Blue Crab meat
4 tb Butter (or as needed)

-CAYENNE MAYONNAISE –
1 Red bell pepper, roasted
– peeled and seeded
2 Egg yolks
1 tb White wine vinegar
1 Lemon, juiced
1 1/2 ts Capers
6 Garlic cloves
8 Anchovy fillets
1 1/2 ts Cayenne pepper
1 c Salad oil
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.

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.