Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare 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 bit tasty. This will be really delicious.

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To begin with this particular 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:

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