Cracked Crab With Red Pepper Aioli Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient
Interest Group


 Red bell peppers2
 Olive oil1 Tablespoon
 Thyme1⁄2 Teaspoon
 Garlic2 Clove (10 gm), slivered
 Salt1⁄4 Teaspoon
 White wine vinegar1 Tablespoon
 Olive oil1⁄2 Cup (8 tbs)
 Cooked dungeness crabs2 Pound, cleaned and cooked (In The Shell)

Nutrition Facts

Serving size: Complete recipe

Calories 2183 Calories from Fat 1285

% Daily Value*

Total Fat 145 g222.9%

Saturated Fat 20.7 g103.4%

Trans Fat 0 g

Cholesterol 1118.7 mg

Sodium 3101.4 mg129.2%

Total Carbohydrates 20 g6.8%

Dietary Fiber 5.9 g23.5%

Sugars 11.1 g

Protein 193 g385.7%

Vitamin A 166.9% Vitamin C 599.9%

Calcium 101.8% Iron 64.6%

*Based on a 2000 Calorie diet


Brush bell peppers with the 1 tablespoon olive oil and sprinkle with thyme.
Place on rack of a broiler pan; broil about 4 inches below heat, turning often, until charred about 10 minutes.
Enclose peppers in a plastic bag and let stand for 15 minutes; then pull off and discard skins, stems, and seeds.
Cut peppers into quarters.
To prepare aioli, whirl peppers, garlic, salt, vinegar, and egg in a blender or food processor until smooth.
With motor running, add salad oil and the 1/2 cup olive oil in a thin, steady stream; continue to whirl until aioli is smooth.
If made ahead, cover and refrigerate for up to 1 week.
Rinse crab pieces, pat dry, and pile onto a platter.
Provide nutcrackers and small forks for removing meat from shells; dip shelled meat into aioli to eat.