Roasted red pepper aioli is my favorite condiment for crab cakes and especially my giant crab cake. There is something about the earthy, savory flavor of the peppers that accentuates the delicate taste of lump crab without overpowering it.
This easy, five ingredient recipe comes together instantly in a food processor as fast as you can throw them in. That’s unless you insist on roasting the peppers yourself, adding a considerable amount of time and effort.
Normally, I’m all about doing everything from scratch, but not this time. After making it both ways, I found no discernable difference, so I use prepared, jarred roasted red peppers.
Ready to process.
Finished roasted red pepper aioli. Print
Roasted Red Pepper Aioli
Roasted red peppers, mayonnaise, garlic, lemon juice and salt
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 1-1/2 cups 1x
Ingredients
- 1 cup mayonnaise
- 1/2 cup packed with roasted red peppers, rinsed, drained and patted dry
- 1 tsp fresh lemon juice
- 2 large garlic cloves – grated
- 1/4 tsp sea salt
Instructions
- Place all the ingredients directly in a food processor and pulse until fully combined. I prefer a little texture remaining, but you may process longer for a completely smooth paste
- Taste and adjust salt if necessary, then transfer to an airtight container and refrigerate until ready to use