Hey everyone, it is Drew, 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 am going to make it a bit tasty. This will be really delicious.
Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something that I have loved my whole life.
To begin 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 cook that.
The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- Make ready 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
- Make ready 2 spring onions, finely sliced
- Prepare 1 stick celery, finely diced
- Make ready 1/2 red pepper, finely diced
- Make ready 100 g mashed potatoes
- Take 1/2 red chilli, finely diced
- Prepare 50 g plain flour, seasoned with cayenne + salt & pepper
- Prepare 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- Make ready 1 medium egg, beaten
- Take Vegetable oil
- Prepare Red pepper, garlic, smoked paprika and lime mayo:
- Get 1 roasted red pepper, skinned, seeded and roughly chopped
- Get 1 clove garlic, crushed
- Get 3 tablespoons mayonnaise
- Get Small pinch of smoked paprika
- Make ready 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 is 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’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
