How to Prepare Homemade Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo - Free Download

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We hope you got insight from reading it, now let's go back to devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo recipe. To cook devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo you only need 18 ingredients and 6 steps. Here is how you do that.

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

1. Take of For the crab cakes:.
2. You need 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. Provide 2 of spring onions, finely sliced.
4. You need 1 stick of celery, finely diced.
5. Use 1/2 of red pepper, finely diced.
6. Provide 100 g of mashed potatoes.
7. You need 1/2 of red chilli, finely diced.
8. Use 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. Prepare 1 of medium egg, beaten.
11. You need of Vegetable oil.
12. Take of Red pepper, garlic, smoked paprika and lime mayo:.
13. You need 1 of roasted red pepper, skinned, seeded and roughly chopped.
14. Get 1 clove of garlic, crushed.
15. Provide 3 tablespoons of mayonnaise.
16. You need of Small pinch of smoked paprika.
17. You need 1/2 tablespoon of lime juice, or more to taste.
18. Provide of Salt & Pepper.

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.

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