KC the G-Free Foodie shows you how to make Red Pepper Aioli to top Gluten Free Crab Cakes at Whole Foods Market! This is KC's spin on the Aioli recipe from GFF Magazine.
|Garlic||1 Clove (5 gm)|
|Lemon juice||1/2 Teaspoon|
|Olive oil||1/4 Cup (4 tbs)|
|Grapeseed oil/Canola oil||1/4 Cup (4 tbs)|
In a blender, pulse garlic, egg yolk and lemon juice.
Add peppers and pulse again.
Combine olive oil and grapeseed oil in a cup.
Slowly add a thin stream of oil into blender.
Season with salt to taste.
Serve over crab cakes and enjoy!