For crab cakes
Spray red pepper halves all over with olive oil. Place on grill for 4 minutes or until charred. Place in covered bowl and let cool. Peel off skins.
In food processor, or using hand blender, chop pepper. Add garlic and parsley and process until pureed.
Add hot pepper sauce, olive oil, lemon juice, salt and pepper to red pepper mixture. Puree until smooth. Transfer to a serving bowl, cover and refrigerate for a minimum of 20 minutes or for up to two days. Serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 85 | ||
Calories from Fat: 36 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 321mg | 11 % | |
Potassium 410.5mg | 11 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 7.5g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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