ROASTED RED PEPPER REMOULADE
This sauce is terrific with any seafood, but we especially love it with shrimp, and fried green tomatoes! From Southern Living Magazine, 6/04.
Provided by Kizzikate
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Place egg substitute in bowl of food processor. With processor running, pour vegetable oil slowly through chute, in a steady stream, stopping to scrape down sides as needed. Pour mixture into a small bowl.
- Process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 1108.5, Fat 113.4, SaturatedFat 14.7, Cholesterol 0.6, Sodium 3778, Carbohydrate 17.7, Fiber 3.9, Sugar 5.1, Protein 11.1
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
CRAB CAKES WITH ROASTED PEPPER REMOULADE SAUCE
Make and share this Crab Cakes With Roasted Pepper Remoulade Sauce recipe from Food.com.
Provided by Shelby Jo
Categories Crab
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour.
- Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving.
- In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.
Nutrition Facts : Calories 365.4, Fat 23.1, SaturatedFat 3.5, Cholesterol 92.6, Sodium 1770.8, Carbohydrate 20.3, Fiber 1.4, Sugar 5, Protein 19.7
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