Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo.
Hello everybody, I 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 food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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To begin with this recipe, we must prepare a few components. 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 it.
The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- {Get of For the crab cakes:.
- {Prepare of tinned white crab meat (or for a veggie version, substitute the tinned crab for marinated artichokes, drained of all oil and finely chopped.
- {Get of spring onions, finely sliced.
- {Take of celery, finely diced.
- {Take of red pepper, finely diced.
- {Make ready of mashed potatoes.
- {Get of red chilli, finely diced.
- {Take of plain flour, seasoned with cayenne + salt & pepper.
- {Get of white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper.
- {Prepare of medium egg, beaten.
- {Make ready of Vegetable oil.
- {Prepare of Red pepper, garlic, smoked paprika and lime mayo:.
- {Take of roasted red pepper, skinned, seeded and roughly chopped.
- {Prepare of garlic, crushed.
- {Make ready of mayonnaise.
- {Take of Small pinch of smoked paprika.
- {Get of lime juice, or more to taste.
- {Take of 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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