Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. One of my favorites food recipes. For mine, 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 well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something which I’ve loved my entire life. They’re nice and they look wonderful.
Crab cakes are SUCH a luxurious experienced usually saved for high-end restaurants. No need to leave the house! My favorite aioli to serve with them is this fabulous spicy roasted red pepper red wine aioli.
To get started with this particular recipe, we have to prepare a few ingredients. You can have devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- Prepare For the crab cakes:
- Prepare 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
- Get 2 spring onions, finely sliced
- Make ready 1 stick celery, finely diced
- Take 1/2 red pepper, finely diced
- Get 100 g mashed potatoes
- Prepare 1/2 red chilli, finely diced
- Make ready 50 g plain flour, seasoned with cayenne + salt & pepper
- Prepare 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- Get 1 medium egg, beaten
- Take Vegetable oil
- Make ready Red pepper, garlic, smoked paprika and lime mayo:
- Get 1 roasted red pepper, skinned, seeded and roughly chopped
- Take 1 clove garlic, crushed
- Get 3 tablespoons mayonnaise
- Get Small pinch of smoked paprika
- Make ready 1/2 tablespoon lime juice, or more to taste
- Get Salt & Pepper
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. Serve crab cakes with sauce and lemon wedges.
Instructions 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
I served these crab cakes with a delicious tangy roasted red pepper mayonnaise. You can use store bought mayonnaise, but to keep things completely natural I made my own. From Barking Crab, a stalwart restaurant on Boston's waterfront, come these classic cakes, full of sweet meat and just enough crumbs to hold it Transfer to a plate lined with a paper towel. Serve on a bed of greens and top with Roasted Red Pepper & Garlic Aioli. Make the crab cakes: Place all ingredients, except for Japanese breadcrumbs and corn oil, in a large bowl.
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