Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo. Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce. Spoon the semolina on to a plate and coat the crab cakes on all sides.
Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper.
You can use low fat mayo to cut calories.
Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere.
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
- You need of For the crab cakes:.
- It's 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 of spring onions, finely sliced.
- Prepare of celery, finely diced.
- Prepare of red pepper, finely diced.
- It's of mashed potatoes.
- Prepare of red chilli, finely diced.
- It's of plain flour, seasoned with cayenne + salt & pepper.
- It's of white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper.
- It's of medium egg, beaten.
- You need of Vegetable oil.
- Prepare of Red pepper, garlic, smoked paprika and lime mayo:.
- It's of roasted red pepper, skinned, seeded and roughly chopped.
- You need of garlic, crushed.
- Prepare of mayonnaise.
- It's of Small pinch of smoked paprika.
- Prepare of lime juice, or more to taste.
- Prepare of Salt & Pepper.
Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Bring the cream, roasted red peppers, and garlic to a simmer in a medium saucepan. Remove the saucepan from the heat and let it cool for a few minutes.
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.
Then pour the cream mixture into a blender; add the paprika, smoked paprika, and cayenne. To make the mayonnaise combine all of the ingredients in a food processor and blend until smooth. Serve the crab cakes topped with the roasted red pepper mayonnaise and wedges of lemon. Up until then, I'd only eaten "West Coast" crab cakes - which at the time were more cake than crab; so heavy with fillers that the flavor of the crab was nearly lost. (A lot has changed. Meanwhile, refrigerate combined dressing and mustard.