Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- Get For the crab cakes:
- Make ready 250 g tinned white crab meat (or for a veggie version, substitute the tinned crab for marinated artichokes, drained of all oil and finely chopped
- Make ready 2 spring onions, finely sliced
- Take 1 stick celery, finely diced
- Get 1/2 red pepper, finely diced
- Prepare 100 g mashed potatoes
- Make ready 1/2 red chilli, finely diced
- Get 50 g plain flour, seasoned with cayenne + salt & pepper
- Take 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- Get 1 medium egg, beaten
- Make ready Vegetable oil
- Get Red pepper, garlic, smoked paprika and lime mayo:
- Make ready 1 roasted red pepper, skinned, seeded and roughly chopped
- Take 1 clove garlic, crushed
- Prepare 3 tablespoons mayonnaise
- Get Small pinch of smoked paprika
- Get 1/2 tablespoon lime juice, or more to taste
- Get Salt & Pepper
Instructions to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- Mix together the crab, spring onions, celery, peppers, mashed potatoes, chilli, salt and pepper
- Divide the mixture into 4 and shape into big, fat cakes. Place in the fridge for 30 minutes to firm up before frying
- In the meantime, prepare the red pepper mayo by adding all the ingredients into a mini food processor and blitzing until fully blended
- Remove the cakes from the fridge and dust with the seasoned flour Dip in the beaten egg Then coat the cakes in the seasoned breadcrumbs on all sides
- Add oil to a frying pan and fry the crab cakes over a medium- ot heat for around 3-5 minutes on each side, until golden & piping hot. Lower the heat if the cakes brown too quickly or you can finish them off in the oven
- Serve the crabcakes with a big dollop of garlic red pepper mayo & a wedge of lemon
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