Roasted Red Pepper Aioli

Ode to Roasted Red Pepper Aioli

Every great crab cake deserves an equally stellar sidekick, and for me, that role is filled by roasted red pepper aioli. This isn’t just a condiment—it’s a creamy, smoky, slightly sweet love letter to lump crab. The earthy depth of roasted red peppers adds just enough savory punch to highlight the delicate, sweetness of crab without ever stealing the spotlight.

It’s my go-to, especially for my giant crab cake, where the balance of flavor really matters. The aioli doesn’t smother the crab—it uplifts it. Each dollop is a silky contrast to the crisp, golden edges of the cake and a perfect partner to its tender interior. Honestly, once you’ve had this pairing, plain tartar or cocktail sauce starts to feel like a missed opportunity.

Best of all? It’s ridiculously easy to make. If you’ve got a food processor and five minutes, you’re halfway there. Just toss in the five simple ingredients and give it a whirl. Voilà—instant flavor magic. Now, if you’re a purist and want to roast your own peppers, go right ahead. It will add a good bit of time (and aroma) to your kitchen, but here’s the honest truth, after testing it both ways, I couldn’t tell the difference.

So unless you’ve got time to burn or want the added satisfaction of blistering your own peppers over an open flame, I say reach for a good-quality jar. The flavor payoff is virtually identical, and you’ll have your aioli ready before your crab cakes even leave the skillet.

Normally, I’m all about doing everything from scratch, but not this time. After making it both ways, I found no discernable difference, so I use prepared, jarred roasted red peppers.

Ready to process.

Finished roasted red pepper aioli. Print