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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how 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 will be really delicious.

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Best Crab Cakes You'll Ever Have! Great recipe for Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. The veggie version using marinated artichokes is equally delicious!

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

To get started with this 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 that.

Ingredients

The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:

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

Dredge cakes in remaining saltine crumbs. Sauté celery, onion, and green pepper, until tender. Mold with medium ice cream scoop into crab cakes. Serve them with a helping of coleslaw or a green salad.

Instructions

Steps 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

Heat the coconut oil over medium heat in a nonstick saute pan. Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce. You can use store bought mayonnaise, but to keep things completely natural I made my own. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo.

As simple as that Recipe of Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo

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