Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. 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 cook that.

The ingredients needed to make Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo:

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

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

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