Crab Cakes With Pasilla Chili Aioliethnic, fish, main dish 1/2 lb shelled cooked crab 1/2 cup mayonnaise 1/2 cup minced carrots 1/2 cup minced celery 1 1/2 teaspoon lemon juice 1 salt 1 pepper 1 cayenne 2 white bread slices 1 tablespoon salad oil 1 fresh cilantro sprigs ----PASILLA CHILI AIOLI---- 1 large dried pasilla chili 1 can sliced pimientos (4 oz) 1 tablespoon olive oil 1 chopped garlic clove 3 tablespoon dry white wine 1 teaspoon lemon juice 1/4 cup chicken broth 1/4 cup mayonnaise 1 salt 1 pepper 1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt and pepper and cayenne to taste. 2. Tear bread into chunks; whirl in a blender or food processor until crumbs form; mound crumbs on a plate. Drop 1/4-cup portions crab mixture into crumbs, and sprinkle crumbs over top; pat into 1/2"-thick cakes. 3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat pan with oil and cook cakes, using a wide spatula to turn once, until browned on both sides, about 4 minutes total. 4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add aioli to taste. *** PASILLA CHILI AIOLI *** 1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in 1/2" pieces. 2. Drain pimientos; pat dry. 3. In a 10-12" frying pan combine olive oil, chili, pimientos and garlic. Stir over medium heat for 2 minutes. Add wine and lemon juice. Stir over high heat until most of the liquid evaporates, about 1 minute. Add chicken broth; boil, uncovered, until liquid is reduced to 1/4 cup, about 2 minutes. Let cool. 4. Whirl mixture in a blender or food processor with mayonnaise until smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup. ~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ |
