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

Before you jump to Devilled Louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

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Maybe the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. As soon as you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it pertains to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is especially effective when it’s full before a cycle is commenced. Conserve even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living just isn’t that tough. It’s related to being sensible, most of the time.

We hope you got insight from reading it, now let’s go back to devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo recipe. To cook devilled louisiana crab cakes with roasted red pepper & smoked paprika garlic mayo you only need 18 ingredients and 6 steps. Here is how you achieve that.

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

My favorite aioli to serve with them is this fabulous spicy roasted red pepper red wine aioli. For a more casual experience, ditch the roasted. From Barking Crab, a stalwart restaurant on Boston's waterfront, come these classic cakes, full of sweet meat and just enough crumbs to hold it all together. Transfer to a plate lined with a paper towel. Serve on a bed of greens and top with Roasted Red Pepper & Garlic Aioli.

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