Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. Drain roasted red peppers in between paper towels to remove excess oil. Crab Cakes with Red Pepper Sauce. Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes.—Joylyn Trickel, Helendale, California.
Either canned or fresh crabmeat work well in these, and they are great with or without the sauce.
The original recipe has you keeping them in the oven while you fry.
I served these crab cakes with a delicious tangy roasted red pepper mayonnaise.
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 cook that.
Ingredients of Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo
- You need of For the crab cakes:.
- 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.
- Prepare 2 of spring onions, finely sliced.
- You need 1 stick of celery, finely diced.
- It's 1/2 of red pepper, finely diced.
- You need 100 g of mashed potatoes.
- It's 1/2 of red chilli, finely diced.
- Prepare 50 g of plain flour, seasoned with cayenne + salt & pepper.
- You need 50 g of white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper.
- It's 1 of medium egg, beaten.
- It's of Vegetable oil.
- Prepare of Red pepper, garlic, smoked paprika and lime mayo:.
- Prepare 1 of roasted red pepper, skinned, seeded and roughly chopped.
- Prepare 1 clove of garlic, crushed.
- Prepare 3 tablespoons of mayonnaise.
- It's of Small pinch of smoked paprika.
- It's 1/2 tablespoon of lime juice, or more to taste.
- It's of Salt & Pepper.
You can use store bought mayonnaise, but to keep things completely natural I made my own. I used a little minced shallot, but otherwise as-directed. Made a roasted red pepper aioli instead of the. Coat the tops with cooking spray and.
Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo step by step
- 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.
Fold roasted pepper mixture into egg. Turn each crab cake in crumbs to coat lightly. In a large sauté pan on medium-high Transfer to a plate lined with a paper towel. Serve on a bed of greens and top with Roasted Red Pepper & Garlic Aioli. Sea how easy this crab cake with roasted pepper aioli recipe really is.
