Good Idea to Producing Appetizing Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo

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We hope you got benefit from reading it, now let's go back to devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo recipe. 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 achieve it.

To make an extraordinary Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo, below are the components required:

1. Use of For the crab cakes:.
2. Provide 250 g of tinned white crab meat (or for a veggie version, substitute the tinned crab for marinated artichokes, drained of all oil and finely chopped.
3. Take 2 of spring onions, finely sliced.
4. Take 1 stick of celery, finely diced.
5. Take 1/2 of red pepper, finely diced.
6. Prepare 100 g of mashed potatoes.
7. Provide 1/2 of red chilli, finely diced.
8. Provide 50 g of plain flour, seasoned with cayenne + salt & pepper.
9. Provide 50 g of white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper.
10. Provide 1 of medium egg, beaten.
11. Use of Vegetable oil.
12. Take of Red pepper, garlic, smoked paprika and lime mayo:.
13. Take 1 of roasted red pepper, skinned, seeded and roughly chopped.
14. Get 1 clove of garlic, crushed.
15. Provide 3 tablespoons of mayonnaise.
16. Get of Small pinch of smoked paprika.
17. Prepare 1/2 tablespoon of lime juice, or more to taste.
18. Prepare of Salt & Pepper.

After preparing the components, next you are ready to cook your 5-star Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo by following the instructions on this section:

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.

I'd use crab with the consistency of cat food and tons of binder but work It's all about the crab and tastes deceptively light until you're halfway in and realize how rich it really is. The roasted red bell pepper remoulade is just. For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.

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

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