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

How to Making Recipes Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo using 18 ingredients and 6 steps

Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo - Crabby and crusty is what a true crab cake should be, and this one hits the spot perfectly. NOTE: This recipe is from the book Delia's How to Cheat at Spoon the semolina on to a plate and coat the crab cakes on all sides. For the mayonnaise, whiz the ingredients together in a mini-chopper and empty it. Baked crab cakes are served with a homemade roasted red pepper remoulade creating an instant favorite appetizer! I served these crab cakes with a delicious tangy roasted red pepper mayonnaise. - You probably have a ardour for cooking and also you spend numerous time in your kitchen, then more than likely you have a considerable quantity of recipes readily available. Some cooks have an orderly group system and some do not. If you find yourself often shuffling by mounds of recipes and never discovering what you're in search of, then you should do some organizing.

Made a roasted red pepper aioli instead of the "tartar" sauce.

Served with the orange and arugula salad (w/ feta).

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 that.

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

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

Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo - Transfer sauce to a small serving dish. Serve crab cakes with sauce and lemon wedges. Transfer to a plate lined with a paper towel. Serve on a bed of greens and top with Roasted Red Pepper & Garlic Aioli. 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. Crab Cakes with Roasted Red Pepper Remoulade. Thank you and good luck