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

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

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 achieve it.

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

1. You need of For the crab cakes:.
2. You need 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.
3. You need 2 of spring onions, finely sliced.
4. Prepare 1 stick of celery, finely diced.
5. You need 1/2 of red pepper, finely diced.
6. Prepare 100 g of mashed potatoes.
7. Prepare 1/2 of red chilli, finely diced.
8. Prepare 50 g of plain flour, seasoned with cayenne + salt & pepper.
9. It’s 50 g of white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper.
10. Prepare 1 of medium egg, beaten.
11. Prepare of Vegetable oil.
12. You need of Red pepper, garlic, smoked paprika and lime mayo:.
13. It’s 1 of roasted red pepper, skinned, seeded and roughly chopped.
14. It’s 1 clove of garlic, crushed.
15. It’s 3 tablespoons of mayonnaise.
16. It’s of Small pinch of smoked paprika.
17. It’s 1/2 tablespoon of lime juice, or more to taste.
18. Prepare of Salt & Pepper.

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

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.