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

Hello everybody, hope you’re having an incredible 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. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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

Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish. Serve crab cakes with sauce and lemon wedges. From Barking Crab, a stalwart restaurant on Boston's waterfront, come these classic cakes, full of sweet meat and just enough crumbs to hold it all together.

Instructions 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

Transfer to a plate lined with a paper towel. Serve on a bed of greens and top with Roasted Red Pepper & Garlic Aioli. For me, crab cakes were always attended by anxiety over the flipping. I'd use crab with the consistency of cat food and tons of binder but work It's all about the crab and tastes deceptively light until you're halfway in and realize how rich it really is. Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.

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