Hey everyone, I hope you are having an incredible day today. 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 favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo estimated approx 20 minutes.
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 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!
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Ingredients and spices that need to be Get to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- For the crab cakes:
- 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
- 2 spring onions, finely sliced
- 1 stick celery, finely diced
- 1/2 red pepper, finely diced
- 100 g mashed potatoes
- 1/2 red chilli, finely diced
- 50 g plain flour, seasoned with cayenne + salt & pepper
- 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- 1 medium egg, beaten
- Vegetable oil
- Red pepper, garlic, smoked paprika and lime mayo:
- 1 roasted red pepper, skinned, seeded and roughly chopped
- 1 clove garlic, crushed
- 3 tablespoons mayonnaise
- Small pinch of smoked paprika
- 1/2 tablespoon lime juice, or more to taste
- Salt & Pepper
Instructions to make 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
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So that's going to wrap this up with this special food Simple Way to Prepare Ultimate Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!