Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something which I have loved my whole life. They are fine and they look wonderful.
Great recipe for Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. The veggie version using marinated artichokes is equally delicious! And for a vegan version, use a tapioca + cornflour mix as an egg replacer & a homemade aqua faba mayo Enjoy!.
To get started with this 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 cook it.
The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- Take For the crab cakes:
- 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
- Make ready 2 spring onions, finely sliced
- Take 1 stick celery, finely diced
- Get 1/2 red pepper, finely diced
- Get 100 g mashed potatoes
- Get 1/2 red chilli, finely diced
- Take 50 g plain flour, seasoned with cayenne + salt & pepper
- Prepare 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- Make ready 1 medium egg, beaten
- Get Vegetable oil
- Get Red pepper, garlic, smoked paprika and lime mayo:
- Prepare 1 roasted red pepper, skinned, seeded and roughly chopped
- Prepare 1 clove garlic, crushed
- Make ready 3 tablespoons mayonnaise
- Get Small pinch of smoked paprika
- Get 1/2 tablespoon lime juice, or more to taste
- Take Salt & Pepper
If you want a milder flavor, omit the pepper in both the crab cakes and the sour cream mixture. Stir in red bell pepper mixture. Recipe: Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli. Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for.
Steps 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
Delia's Louisiana Crab Cakes with Red Pepper Mayonnaise recipe. Crabby and crusty is what a true crab cake should be, and this one hits the spot perfectly. Dredge cakes in remaining saltine crumbs. Sauté celery, onion, and green pepper, until tender. Mold with medium ice cream scoop into crab cakes.
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