MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CRAB CAKES WITH PASILLA CHILI AIOLI
  Categories: Fish, Main dish, Ethnic
       Yield: 8 servings
  
     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
 
 MMMMM--------------------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 ts 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
  
 MMMMM