How to Make Super Quick Homemade Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something that I’ve loved my whole life.

To get started with this recipe, we must first 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 that.

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

1. Prepare 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. Get 1 stick celery, finely diced
5. Take 1/2 red pepper, finely diced
6. Get 100 g mashed potatoes
7. Prepare 1/2 red chilli, finely diced
8. Take 50 g plain flour, seasoned with cayenne + salt & pepper
9. Get 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
10. Get 1 medium egg, beaten
11. Prepare Vegetable oil
12. Get Red pepper, garlic, smoked paprika and lime mayo:
13. Take 1 roasted red pepper, skinned, seeded and roughly chopped
14. Make ready 1 clove garlic, crushed
15. Make ready 3 tablespoons mayonnaise
16. Get Small pinch of smoked paprika
17. Take 1/2 tablespoon lime juice, or more to taste
18. Make ready Salt & Pepper

Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo step by step. Mix together the crab, spring onions, celery, peppers, mashed potatoes, chilli, salt and pepper. Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce.

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

Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce. Sauté garlic in butter until golden brown. Add green onions and cook until soft. Add Old Bay, salt, pepper, basil, and heavy cream; mix thoroughly.

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