Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. It is 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 recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something that I’ve loved my whole life. They are nice and they look wonderful.
Ground red pepper adds the "devil" to these crab cakes. If you want a milder flavor, omit the pepper in both the crab cakes and the sour cream mixture. Crabby and crusty is what a true crab cake should be, and this one hits the spot perfectly.
To get started with this particular recipe, we have to prepare a few ingredients. You can have devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- Prepare For the crab cakes:
- Take 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
- Prepare 2 spring onions, finely sliced
- Get 1 stick celery, finely diced
- Make ready 1/2 red pepper, finely diced
- Make ready 100 g mashed potatoes
- Prepare 1/2 red chilli, finely diced
- Take 50 g plain flour, seasoned with cayenne + salt & pepper
- Take 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- Take 1 medium egg, beaten
- Prepare Vegetable oil
- Make ready Red pepper, garlic, smoked paprika and lime mayo:
- Get 1 roasted red pepper, skinned, seeded and roughly chopped
- Make ready 1 clove garlic, crushed
- Get 3 tablespoons mayonnaise
- Prepare Small pinch of smoked paprika
- Get 1/2 tablespoon lime juice, or more to taste
- Prepare Salt & Pepper
Sea how easy this crab cake with roasted pepper aioli recipe really is. Remove crab meat from its shell and mix with egg, mayo, celery and seasonings before. This Old Bay Crab Cakes Recipe is a traditional favorite made with fresh picked crab meat and Old Bay Seasoning. They are perfect for that beach vacation!
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
The crab meat is freshly picked that day and with the addition of sweet roasted red peppers this dish is sure to become a favorite in your home. The roasted red bell pepper remoulade is just the thing to balance out that richness. Just as good with a cold beer as a cool white wine, this is something you should probably make immediately. Crab Cakes with Roasted Red Pepper Remoulade. These will make a good appetizer or dinner!
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