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

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. 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. Get 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. Make ready 2 spring onions, finely sliced
4. Prepare 1 stick celery, finely diced
5. Get 1/2 red pepper, finely diced
6. Prepare 100 g mashed potatoes
7. Get 1/2 red chilli, finely diced
8. Prepare 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. Take 1 medium egg, beaten
11. Take Vegetable oil
12. Make ready Red pepper, garlic, smoked paprika and lime mayo:
13. Take 1 roasted red pepper, skinned, seeded and roughly chopped
14. Prepare 1 clove garlic, crushed
15. Make ready 3 tablespoons mayonnaise
16. Make ready Small pinch of smoked paprika
17. Prepare 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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