Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo
Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo

Hey everyone, I hope you’re 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 bit unique. This is gonna smell and look delicious.

Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must 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:
  1. Prepare For the crab cakes:
  2. Prepare tinned white crab meat (or for a veggie version, substitute the tinned crab for marinated artichokes, drained of all oil and finely chopped
  3. Make ready spring onions, finely sliced
  4. Take celery, finely diced
  5. Make ready red pepper, finely diced
  6. Get mashed potatoes
  7. Make ready red chilli, finely diced
  8. Prepare plain flour, seasoned with cayenne + salt & pepper
  9. Get white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
  10. Take medium egg, beaten
  11. Prepare Vegetable oil
  12. Take Red pepper, garlic, smoked paprika and lime mayo:
  13. Take roasted red pepper, skinned, seeded and roughly chopped
  14. Make ready garlic, crushed
  15. Get mayonnaise
  16. Prepare Small pinch of smoked paprika
  17. Take lime juice, or more to taste
  18. Prepare Salt & Pepper
Instructions to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
  1. Mix together the crab, spring onions, celery, peppers, mashed potatoes, chilli, salt and pepper
  2. Divide the mixture into 4 and shape into big, fat cakes. Place in the fridge for 30 minutes to firm up before frying
  3. In the meantime, prepare the red pepper mayo by adding all the ingredients into a mini food processor and blitzing until fully blended
  4. 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
  5. 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
  6. Serve the crabcakes with a big dollop of garlic red pepper mayo & a wedge of lemon

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