Roasted Pepper with Garlic Aioli

Photo by eugene s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crab Cakes:

  • 1

    tablespoon vegetable oil

  • 2

    tablespoons diced onion

  • 2

    tablespoons diced celery

  • 1

    small clove garlic, finely minced

  • 2

    cups fine dry, plain breadcrumbs

  • 1

    teaspoon minced fresh parsley

  • 1

    teaspoon minced fresh tarragon

  • 1

    teaspoon Dijon mustard

  • 1/2

    teaspoon salt

  • dash Worcestershire sauce

  • dash Tabasco sauce

  • 1 1/4

    pounds crabmeat, picked through for shell bits

  • 1/4

    cup finely diced red or yellow bell pepper

  • vegetable oil for frying

  • Roasted Pepper and Garlic Aioli:

  • 1

    large red bell pepper

  • 3

    large cloves garlic, do not peel

  • 1

    cup mayonnaise

  • 1

    teaspoon chopped capers

  • 1

    scant tablespoon lemon juice

  • 1/2

    teaspoon salt

  • several grinds of black pepper

Directions

In a small saute pan over medium heat, add oil and cook onion and celery; until softened, 4 to 5 minutes. Add garlic and cook 1 minute. Transfer to a medium bowl and let cool. Add 1 cup of the bread crumbs, herbs, mustard, salt, Worcestershire, Tabasco, crabmeat, and pepper and thoroughly mix. Form the mixture into patties about ½-inch thick and 3 1/2 inches in diameter. Spread remaining cup of bread crumbs on a plate. Turn each crab cake in crumbs to lightly coat. Set coated cakes on a wire rack and let them dry for 15 to 20 minutes. In a large saute pan over medium high heat, heat 1/4 inch of oil. Add crab cakes, keeping them well separated, and fry until browned and crisp, about 4 minutes a side. Transfer to paper towel-lined plate. Serve on a bed of greens and top with Roasted Pepper and Garlic Aioli. Roasted Pepper and Garlic Aioli: Yield: About 1 1/2 cups of sauce Heat a cast iron pan or griddle over medium-high heat. Place pepper on it and lightly press (or place under broiler—keep an eye on it). Roast pepper, turning and pressing, until all sides are and blackened. Place unpeeled garlic cloves on pan and roast, without pressing, until they are browned on all sides. Remove garlic and set aside. Place pepper in a small bowl, and cover with plastic wrap until cool enough to handle. Remove blackened outer skin of the pepper, remove veins and seeds. Peel garlic. In the bowl of a food processor, puree pepper and garlic. Add mayonnaise, capers, lemon juice, salt and pepper; pulse to combine.

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