Restaurant Grade Crab Cake Recipe

2 – 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



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


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.

The third recipe is on the next page :

[adinserter block=”1″]


2 of 4

Add Comment