Cracked Crab With Red Pepper Aioli
|Red bell peppers||2|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), slivered|
|White wine vinegar||1 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Cooked dungeness crabs||2 Pound, cleaned and cooked (In The Shell)|
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.
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 mg372.9%
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