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Crab Cakes with Pasilla Chili Aioli Recipe
Serves 8 Ingredients: 1/2 lb shelled cooked crab
1/2 cup mayonnaise
1/2 cup minced carrots
1/2 cup minced celery
1 1/2 tsp lemon juice
Salt
Pepper
Cayenne
2 white bread slices
1 tbsp salad oil
Fresh cilantro sprigs
1 large dried pasilla chili
1 can sliced pimientos (4 oz)
1 tbsp olive oil
1 chopped garlic clove
3 tbsp dry white wine
1 tsp lemon juice
1/4 cup chicken broth
1/4 cup mayonnaise
Salt
Pepper
Instructions: 1. Mix crab, mayonnaise, carrots, celery, and lemon juice.
2. Add salt and pepper and cayenne to taste.
3. Tear bread into chunks; whirl in a blender or food processor until crumbs form; mound crumbs on a plate.
4. Drop 1/4-cup portions crab mixture into crumbs, and sprinkle crumbs over top; pat into 1/2"-thick cakes.
5. Place a 10-12"; nonstick frying pan over medium heat.
6. Lightly coat pan with oil and cook cakes, using a wide spatula to turn once, until browned on both sides, about 4 minutes total.
7. Place cakes on salad plates; keep warm.
8. Garnish with cilantro.
9. Add aioli to taste.
Pasilla Chili Aioli:
1. Remove and discard stems and seeds from dried pasilla; rinse chili.
2. With scissors, cut the chili in 1/2"; pieces.
3. Drain pimientos; pat dry.
4. In a 10-12"; frying pan combine olive oil, chili, pimientos and garlic.
5. Stir over medium heat for 2 minutes.
6. Add wine and lemon juice.
7. Stir over high heat until most of the liquid evaporates, about 1 minute.
8. Add chicken broth; boil, uncovered, until liquid is reduced to 1/4 cup, about 2 minutes. Let cool.
9. Whirl mixture in a blender or food processor with mayonnaise until smoothly pureed.
10. Add salt and pepper to taste. Makes 1/2 cup.
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