Roasted Red-Pepper Dip for Crab Cakes
This roasted red-pepper dip, which is great for our Crab Cakes, can be prepared in advance.
- Yield: Makes 1 1/3 cups
Source: Martha Stewart Living, November 2000
- 4 red bell peppers, cut in half
- 1/2 cup mayonnaise
- Coarse salt
- Freshly ground black pepper
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.