Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. 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 can achieve it.

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

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