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Roasted Red-Pepper Dip for Crab Cakes
Recipe Summary
Yield: Makes 1 1/3 cups
Ingredients
Ingredient Checklist
4 red bell peppers, cut in half
1/2 cup mayonnaise
Coarse salt
Freshly ground black pepper
Gallery
Roasted Red-Pepper Dip for Crab Cakes
Recipe Summary
Yield: Makes 1 1/3 cups
Gallery
Roasted Red-Pepper Dip for Crab Cakes
Roasted Red-Pepper Dip for Crab Cakes
Roasted Red-Pepper Dip for Crab Cakes
Recipe Summary
Yield: Makes 1 1/3 cups
Recipe Summary
Yield: Makes 1 1/3 cups
Yield: Makes 1 1/3 cups
Makes 1 1/3 cups
Ingredients
Ingredients
- 4 red bell peppers, cut in half
- 1/2 cup mayonnaise
- Coarse salt
- Freshly ground black pepper
Directions
Heat broiler. Place the red bell peppers, cut-side down, in a single layer in a baking pan or on a baking sheet. Broil until the skins start to blister, 6 to 8 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and set aside to steam.
When cool enough to handle, remove skin and seeds. Place the peppers in the bowl of a food processor, and process until a coarse puree forms. Squeeze the puree through a piece of cheesecloth to remove any liquid. Transfer to a medium bowl, mix in the mayonnaise, and season with salt and pepper. Serve.
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All Reviews for Roasted Red-Pepper Dip for Crab Cakes
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All Reviews for Roasted Red-Pepper Dip for Crab Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
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