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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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!.

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

To begin 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 can achieve it.

The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
  1. Make ready For the crab cakes:
  2. 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
  3. Make ready 2 spring onions, finely sliced
  4. Take 1 stick celery, finely diced
  5. Prepare 1/2 red pepper, finely diced
  6. Take 100 g mashed potatoes
  7. Get 1/2 red chilli, finely diced
  8. Get 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. Get 1 medium egg, beaten
  11. Prepare Vegetable oil
  12. Get Red pepper, garlic, smoked paprika and lime mayo:
  13. Prepare 1 roasted red pepper, skinned, seeded and roughly chopped
  14. Get 1 clove garlic, crushed
  15. Prepare 3 tablespoons mayonnaise
  16. Make ready Small pinch of smoked paprika
  17. Get 1/2 tablespoon lime juice, or more to taste
  18. Prepare Salt & Pepper

These bell pepper and breadcrumb crab cakes are pretty amazing, but let's talk about the sauce. Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Transfer to a bowl; cover and chill until serving. In a large skillet, heat oil over medium-high heat.

Steps 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

You can use store bought mayonnaise, but to keep things completely natural I made my own. To serve, arrange the crab cakes on a platter and top each with a spoonful of the relish. A quick and easy Louisiana-style remoulade recipe made with rich roasted red peppers, perfect for crab cakes, seafood, vegetables, or drizzling over po boy sandwiches. We're planning up a trip to New Orleans in the not-too-distant future, which gets me thinking about all the outstanding cuisine. Seriously, Cajun and Creole cooking are TOPS for my taste buds.

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