Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. It is one of my favorites. For mine, I will 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 favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must 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:
- Prepare For the crab cakes:
- Make ready 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 spring onions, finely sliced
- Take celery, finely diced
- Make ready red pepper, finely diced
- Make ready mashed potatoes
- Make ready red chilli, finely diced
- Make ready plain flour, seasoned with cayenne + salt & pepper
- Take white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- Make ready medium egg, beaten
- Take Vegetable oil
- Make ready Red pepper, garlic, smoked paprika and lime mayo:
- Prepare roasted red pepper, skinned, seeded and roughly chopped
- Get garlic, crushed
- Make ready mayonnaise
- Get Small pinch of smoked paprika
- Make ready lime juice, or more to taste
- Make ready 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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