Crab Cakes with Pasilla Chili Aioli

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 ¼ cup portions crab mixture into crumbs, and sprinkle crumbs over top; pat into ½"-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.