Crab Cakes with Pasilla Chili Aioli

Ingredients

Directions

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 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 Add salt and pepper to taste. Makes 1/2 cup.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.