Crab Cakes with Pasilla Chili Aioli
Yield
8 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
crab meat
shelled, cooked |
|
| ½ | cup |
mayonnaise
|
|
| ½ | cup |
carrots
minced |
|
| ½ | cup |
celery
minced |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 2 | each |
bread
white, slices |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
cilantro
fresh |
*
|
| Pasilla chili aioli | |||
| 1 | large |
pasilla chiles
|
* |
| 1 | can |
pimentos
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
garlic cloves
chopped |
|
| 3 | tablespoons |
white wine
dry |
|
| 1 | teaspoon |
lemon juice
|
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
mayonnaise
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
crab meat
shelled, cooked |
|
| 118 | ml |
mayonnaise
|
|
| 118 | ml |
carrots
minced |
|
| 118 | ml |
celery
minced |
|
| 7.5 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 2 | each |
bread
white, slices |
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
cilantro
fresh |
*
|
| Pasilla chili aioli | |||
| 1 | large |
pasilla chiles
|
* |
| 1 | can |
pimentos
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
chopped |
|
| 45 | ml |
white wine
dry |
|
| 5 | ml |
lemon juice
|
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
mayonnaise
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
- 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 ¼ 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 ½ inch 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 ¼ cup, about 2 minutes. Let cool. 4. Whirl mixture in a blender or food processor with mayonnaise Add salt and pepper to taste. Makes ½ cup.
