Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. It is one of my favorites. For mine, I am going to make it a bit unique. 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 is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something which I have loved my whole life.
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 first prepare a few components. 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 that.
The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:
- Prepare For the crab cakes:
- Get 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
- Prepare 2 spring onions, finely sliced
- Get 1 stick celery, finely diced
- Take 1/2 red pepper, finely diced
- Get 100 g mashed potatoes
- Make ready 1/2 red chilli, finely diced
- Make ready 50 g plain flour, seasoned with cayenne + salt & pepper
- Make ready 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
- Get 1 medium egg, beaten
- Take Vegetable oil
- Get Red pepper, garlic, smoked paprika and lime mayo:
- Take 1 roasted red pepper, skinned, seeded and roughly chopped
- Make ready 1 clove garlic, crushed
- Get 3 tablespoons mayonnaise
- Prepare Small pinch of smoked paprika
- Make ready 1/2 tablespoon lime juice, or more to taste
- Make ready 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.
Instructions 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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