How to Cook Delicious Devilled Louisiana crab cakes with roasted red pepper smoked paprika garlic mayo

Without fail making ultimate Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo with 18 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 6 stages of easy cooking Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo.

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

1. Prepare : 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. Prepare 2 : spring onions, finely sliced.

4. Prepare 1 stick : celery, finely diced.

5. Prepare 1/2 : red pepper, finely diced.

6. Prepare 100 g : mashed potatoes.

7. Needed 1/2 : red chilli, finely diced.

8. Needed 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. Needed 1 : medium egg, beaten.

11. Prepare : Vegetable oil.

12. Needed : Red pepper, garlic, smoked paprika and lime mayo:.

13. Prepare 1 : roasted red pepper, skinned, seeded and roughly chopped.

14. Prepare 1 clove : garlic, crushed.

15. Prepare 3 tablespoons : mayonnaise.

16. Needed : Small pinch of smoked paprika.

17. Needed 1/2 tablespoon : lime juice, or more to taste.

18. Needed : Salt & Pepper.

If all ingredients Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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.

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