Roasted Red Pepper Sauce for Crab Cakes
Elevate your crab cakes with a vibrant and velvety roasted red pepper sauce that strikes the perfect balance of smoky, tangy, and creamy flavors. This easy-to-make sauce starts with sweet, oven-roasted red bell peppers, whose natural smokiness pairs beautifully with sautéed garlic and shallots. A hint of smoked paprika adds depth, while fresh lemon juice brightens the flavor. Blended to a silky smooth texture with just the right touch of heavy cream, this versatile sauce is perfect served warm or at room temperature. Whether drizzled over golden crab cakes or used as a dipping sauce, it’s the ultimate complement to seafood dishes. Ready in just 30 minutes, it’s a must-try for seafood lovers!
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Recipe Information
Ingredients
- 2 whole red bell peppers
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 1 medium shallot
- 0.25 cups heavy cream
- 1 tablespoon fresh lemon juice
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons water
Instructions
Preheat your oven to 450°F (230°C).
Cut the red bell peppers in half lengthwise and remove the seeds and membranes.
Place the red bell peppers skin-side up on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 15-18 minutes, or until the skins are blackened and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover tightly with plastic wrap and let them steam for 5 minutes.
While the peppers are steaming, heat 1 tablespoon of olive oil in a small skillet over medium heat.
Add the minced garlic and chopped shallot to the skillet. Sauté for 2-3 minutes, or until softened and fragrant. Remove from heat.
Once the peppers are cool enough to handle, peel off the blackened skins and discard them.
In a blender or food processor, combine the roasted peppers, sautéed garlic and shallot, 1 tablespoon of olive oil, heavy cream, lemon juice, smoked paprika, salt, black pepper, and water.
Blend the mixture until smooth and creamy, scraping down the sides as needed.
Taste the sauce and adjust seasoning if necessary.
Transfer the sauce to a small saucepan and warm over low heat for 2-3 minutes before serving, or serve at room temperature alongside your crab cakes.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 12.1 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
