Crab Cakes With Pasilla Chili Aioli Recipes

                                             Crab Cakes With Pasilla Chili Aioli Recipes

Crab Cakes With Pasilla Chili Aioli Recipes Ingredients
 

1/2 lb shelled cooked crab
1/2 cup mayonnaise
1/2 cup minced carrots
1/2 cup minced celery
1 1/2 teaspoon lemon juice
1 salt
1 pepper
1 cayenne
2 white bread slices
1 tablespoon salad oil
1 fresh cilantro sprigs
1 large dried pasilla chili
1 can sliced pimientos (4 oz)
1 tablespoon olive oil
1 chopped garlic clove
3 tablespoon dry white wine
1 teaspoon lemon juice
1/4 cup chicken broth
1/4 cup mayonnaise
1 salt
1 pepper

Crab Cakes With Pasilla Chili Aioli Recipes cooking tips
 
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.
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 Crab Cakes With Pasilla Chili Aioli Recipes.