Crab Cakes With Sherry Cayenne Mayo

• 2 lbs salmon or crab meat
• parsley, 4 Tbsp, chopped
• onion, 1/2 large red or yellow, chopped
• 1 chopped red pepper
• 1 T dijon mustard
• 1/2 cup melted butter or Mayo
• 4 Tbsp chopped celery
• Optional 3 Tsp capers, drained
• 2 Tbsp lemon juice
• salt and pepper
• 1 Tbsp worstershire sauce
• 1 tsp chili sauce, or 1 tsp cayenne
• 1Tbsp smoked paprika, optional
• 1 tsp Old bay seasoning
• 2 eggs
• 3 Tbsp instant tapioca or can use
• 1c panko if gluten full
• Olive oil for sauteing
• For Sherry Cayenne Mayo
• 1c mayo
• 1/8 tsp cayenne
• 1 TBsp smoked paprika
• 1 Tbsp Sherry vinegar, or Mirin/ vinegar combo
• salt and pepper to taste

1. Mix all ingredients. Allow to sit for 15 minutes. Check spice taste. Heat 3 Tbsp oil in griddle. Form into cakes and cook on each side until brown. Remove to paper towel Serve sith Cayenne mayo sauce.
2. Mix all ings for Sherry cayenne mayo.

salmon, parsley, onion, red pepper, t, butter, celery, capers, lemon juice, salt, worstershire sauce, chili sauce, paprika, bay seasoning, eggs, tapioca, olive oil, mayo, cayenne, paprika, sherry vinegar, salt

Taken from www.epicurious.com/recipes/member/views/crab-cakes-with-sherry-cayenne-mayo-52455911 (may not work)