Crab Cakes With Pasilla Chili Aioli Recipe - Cooking Index
Crab Cakes With Pasilla Chili Aioli Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Shelled cooked crab |
| 1/2 cup | 118ml | Mayonnaise |
| 1/2 cup | 55g / 1.9oz | Minced carrots |
| 1/2 cup | 55g / 1.9oz | Minced celery |
| 1 1/2 teaspoons | 7.5ml | Lemon juice |
| Salt | ||
| Pepper | ||
| Cayenne | ||
| 2 | White bread slices | |
| 1 tablespoon | 15ml | Salad oil |
| Fresh cilantro sprigs | ||
| Pasilla Chili Aioli | ||
| 1 | Dried pasilla chili (large) | |
| 1 | Sliced pimientos - (4 oz) | |
| 1 tablespoon | 15ml | Olive oil |
| 1 | Chopped garlic clove | |
| 3 tablespoons | 45ml | Dry white wine |
| 1 teaspoon | 5ml | Lemon juice |
| 1/4 cup | 59ml | Chicken broth |
| 1/4 cup | 59ml | 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.
F Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ
Source:
COOKING MONDAY TO FRIDAY SHOW # MF6636
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