Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine 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 first 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 can achieve it.
The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- Take For the crab cakes:
- Prepare 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
- Take 2 spring onions, finely sliced
- Prepare 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
- Make ready 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- Get 1 medium egg, beaten
- Take Vegetable oil
- Take Red pepper, garlic, smoked paprika and lime mayo:
- Make ready 1 roasted red pepper, skinned, seeded and roughly chopped
- Make ready 1 clove garlic, crushed
- Make ready 3 tablespoons mayonnaise
- Make ready Small pinch of smoked paprika
- Prepare 1/2 tablespoon lime juice, or more to taste
- Make ready Salt & Pepper
Steps 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
So that’s going to wrap this up with this special food devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
