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

Louisiana crab cakes

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

Serves 2

For the crab cakes:
250g white crab meat – tinned or fresh
2 spring onions, finely sliced
1 stick celery, finely diced
½ red pepper finely diced
100g mashed potatoes
½ red chilli finely diced
50g plain flour, seasoned with cayenne + salt & pepper
50g white breadcrumbs
1 medium egg, beaten
Vegetable oil

Mix together the crab + spring onions + celery + peppers + mash + chilli + S & P
Divide the mixture into 4 and shape into big, fat cakes and then place in the fridge for 30 minutes to firm up
Dust the cakes with the seasoned flour
Dip in the beaten egg
Coat the cakes in breadcrumbs on all sides
Fry the crab cakes in in a frying pan over a hot heat for around 3 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 with a big dollop of garlic red pepper mayo & a wedge of lemon

Louisiana crab cakes

For the roasted red pepper garlic, smoked paprika and lime mayo:
1 medium roasted red pepper, skinned and roughly chopped
1 clove garlic
3 tablespoons mayonnaise
Smallest pinch of smoked paprika
Squeeze of lime
S & P
Add all the ingredient to a mini food processor and blitz as coarse or smooth as you like

 Louisiana crab cakes

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s