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Crab Cakes: Crab Cakes with Pasilla Chili Aioli

Source of Recipe

Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ


List of Ingredients

1/2 lb Shelled cooked crab
1/2 c Mayonnaise
1/2 c Minced carrots
1/2 c Minced celery
1 1/2 t Lemon juice
Salt
Pepper
Cayenne
2 White bread slices
1 T Salad oil
Fresh cilantro sprigs

-----PASILLA CHILI AIOLI-----
1 Large dried pasilla chili
1 can Sliced pimientos (4 oz)
1 T Olive oil
1 Chopped garlic clove
3 T Dry white wine
1 t Lemon juice
1/4 c Chicken broth
1/4 c Mayonnaise
Salt
Pepper


Recipe

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.