Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo Recipe. Ground red pepper adds the "devil" to these crab cakes. If you want a milder flavor, omit the pepper in both the crab cakes and the sour cream mixture.
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.
Ingredients of Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo
- Make ready of For the crab cakes:.
- Make ready 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.
- Take 2 of spring onions, finely sliced.
- It’s 1 stick of celery, finely diced.
- You need 1/2 of red pepper, finely diced.
- You need 100 g of mashed potatoes.
- It’s 1/2 of red chilli, finely diced.
- It’s 50 g of plain flour, seasoned with cayenne + salt & pepper.
- Take 50 g of white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper.
- It’s 1 of medium egg, beaten.
- It’s of Vegetable oil.
- You need of Red pepper, garlic, smoked paprika and lime mayo:.
- Prepare 1 of roasted red pepper, skinned, seeded and roughly chopped.
- Prepare 1 clove of garlic, crushed.
- Take 3 tablespoons of mayonnaise.
- Prepare of Small pinch of smoked paprika.
- It’s 1/2 tablespoon of lime juice, or more to taste.
- Prepare of Salt & Pepper.
The crab meat is freshly picked that day and with the addition of sweet roasted red peppers this dish is sure to become a favorite in your home.Fixed this a couple nights ago.Crab cakes with a roasted red pepper sauce.Was a very fast, easy and delicious sauce for the crab cake.
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.
- 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.
Baked crab cakes are served with a homemade roasted red pepper remoulade creating an instant favorite appetizer!This Old Bay Crab Cakes Recipe is a traditional favorite made with fresh picked crab meat and Old Bay Seasoning.They are perfect for that beach vacation!
I served it prior to a serving of my Red Pepper Risotto.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 all together.Transfer to a plate lined with a paper towel.Serve on a bed of greens and top with Roasted Red Pepper & Garlic Aioli.Coat the tops with cooking spray and.