Hello everybody, I hope you’re having an amazing 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. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. 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.
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. Repeat procedure with remaining oil and crab cakes.
To get started with this recipe, we must 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:
- Make ready 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
- Get 2 spring onions, finely sliced
- Make ready 1 stick celery, finely diced
- Make ready 1/2 red pepper, finely diced
- Make ready 100 g mashed potatoes
- Prepare 1/2 red chilli, finely diced
- Get 50 g plain flour, seasoned with cayenne + salt & pepper
- Get 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- Get 1 medium egg, beaten
- Get Vegetable oil
- Prepare Red pepper, garlic, smoked paprika and lime mayo:
- Prepare 1 roasted red pepper, skinned, seeded and roughly chopped
- Get 1 clove garlic, crushed
- Get 3 tablespoons mayonnaise
- Prepare Small pinch of smoked paprika
- Prepare 1/2 tablespoon lime juice, or more to taste
- Prepare Salt & Pepper
Baked crab cakes are served with a homemade roasted red pepper remoulade creating an instant favorite appetizer! 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.
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
Serve crab cakes with sauce and lemon wedges. Panko Crab Cakes With Rémoulade - Louisiana Cookin. · Crustacean restaurants in CA are famous for their garlicky roasted crab, which is a highly guarded secret recipe. This recipe is a great substitute. The roasted red bell pepper remoulade is just the thing to balance out that richness. Just as good with a cold beer as a cool white wine, this is something you should probably make immediately.
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