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

Name: Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: For the crab cakes:; 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; 2 spring onions, finely sliced; 1 stick celery, finely diced; 1/2 red pepper, finely diced; 100 g mashed potatoes; 1/2 red chilli, finely diced; 50 g plain flour, seasoned with cayenne + salt & pepper; 50 g white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper; 1 medium egg, beaten; Vegetable oil; Red pepper, garlic, smoked paprika and lime mayo:; 1 roasted red pepper, skinned, seeded and roughly chopped; 1 clove garlic, crushed; 3 tablespoons mayonnaise; Small pinch of smoked paprika; 1/2 tablespoon lime juice, or more to taste; Salt & Pepper

SugarPepper Cooks @cook_18953097

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

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

SugarPepper Cooks @cook_18953097

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

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

Saved

Ingredients

20 minutes

2 servings

For the crab cakes:
250 gtinned white crab meat (or for a veggie version, substitute the tinned crab for marinated artichokes, drained of all oil and finely chopped
2spring onions, finely sliced
1 stickcelery, finely diced
1/2red pepper, finely diced
100 gmashed potatoes
1/2red chilli, finely diced
50 gplain flour, seasoned with cayenne + salt & pepper
50 gwhite breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper
1medium egg, beaten
Vegetable oil
Red pepper, garlic, smoked paprika and lime mayo:
1roasted red pepper, skinned, seeded and roughly chopped
1 clovegarlic, crushed
3 tablespoonsmayonnaise
Small pinch of smoked paprika
1/2 tablespoonlime juice, or more to taste
Salt & Pepper

Saved

Steps

20 minutes

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