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.