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

Hello everybody, I hope you’re having an amazing day today.it is Rebecca Patrick. Today, I will show you a way to prepare a distinctive dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to 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 that.

The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
  1. Make ready For the crab cakes:
  2. Get 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
  3. Make ready 2 spring onions, finely sliced
  4. Get 1 stick celery, finely diced
  5. Take 1/2 red pepper, finely diced
  6. Make ready 100 g mashed potatoes
  7. Prepare 1/2 red chilli, finely diced
  8. Get 50 g plain flour, seasoned with cayenne + salt & pepper
  9. Take 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
  10. Take 1 medium egg, beaten
  11. Get Vegetable oil
  12. Prepare Red pepper, garlic, smoked paprika and lime mayo:
  13. Make ready 1 roasted red pepper, skinned, seeded and roughly chopped
  14. Prepare 1 clove garlic, crushed
  15. Take 3 tablespoons mayonnaise
  16. Take Small pinch of smoked paprika
  17. Take 1/2 tablespoon lime juice, or more to taste
  18. Get 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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