Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo SugarPepper Cooks Oxford. The veggie version using marinated artichokes is equally delicious! And for a vegan version, use a tapioca + cornflour mix as an egg replacer & a homemade aqua faba mayo Enjoy! #cookingwithnawamin #oxfordstudents.

Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo Great recipe for Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. The veggie version using marinated artichokes is equally delicious! And for a vegan version, use a tapioca + cornflour mix as an egg replacer & a homemade aqua faba mayo Enjoy!. 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 achieve that.

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

  1. You need of For the crab cakes:.
  2. Prepare 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.
  3. It’s 2 of spring onions, finely sliced.
  4. Prepare 1 stick of celery, finely diced.
  5. You need 1/2 of red pepper, finely diced.
  6. It’s 100 g of mashed potatoes.
  7. It’s 1/2 of red chilli, finely diced.
  8. It’s 50 g of plain flour, seasoned with cayenne + salt & pepper.
  9. Prepare 50 g of white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper.
  10. It’s 1 of medium egg, beaten.
  11. Prepare of Vegetable oil.
  12. It’s of Red pepper, garlic, smoked paprika and lime mayo:.
  13. Prepare 1 of roasted red pepper, skinned, seeded and roughly chopped.
  14. You need 1 clove of garlic, crushed.
  15. It’s 3 tablespoons of mayonnaise.
  16. You need of Small pinch of smoked paprika.
  17. It’s 1/2 tablespoon of lime juice, or more to taste.
  18. It’s of Salt & Pepper.

Louisiana Crabcakes with a Roasted Red Pepper Cream Sauce. CHEF JOHN FOLSE'S ULTIMATE LOUISIANA CRAB CAKES. Dredge cakes in remaining saltine crumbs. Remove from the pan to a plate lined with paper towels.

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

  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.

Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce. Crecipe.com deliver fine selection of quality Louisiana deviled crab cakes photos recipes equipped with ratings, reviews and mixing tips. Get one of our Louisiana deviled crab cakes photos recipe and prepare delicious and healthy treat for your family or friends. Mix the mayonnaise and hot sauce. Remove, cool enough to handle, and peel away the skins.

source: cookpad.com