*  Exported from  MasterCook  *
 
                    CRAB CAKES WITH PASILLA CHILI AIOLI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Fish                             Main Dish
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Shelled cooked crab
      1/2   c            Mayonnaise
      1/2   c            Minced carrots
      1/2   c            Minced celery
    1 1/2   ts           Lemon juice
                         Salt
                         Pepper
                         Cayenne
    2                    White bread slices
    1       tb           Salad oil
                         Fresh cilantro sprigs
                         -----PASILLA CHILI AIOLI-----
    1                    Large dried pasilla chili
    1       cn           Sliced pimientos (4 oz)
    1       tb           Olive oil
    1                    Chopped garlic clove
    3       tb           Dry white wine
    1       t            Lemon juice
      1/4   c            Chicken broth
      1/4   c            Mayonnaise
                         Salt
                         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
  
 
 
                    - - - - - - - - - - - - - - - - - -