Crab cakes with pasilla chili aioli

Yield: 8 servings

Measure Ingredient
½ pounds Shelled cooked crab
½ cup Mayonnaise
½ cup Minced carrots
½ cup Minced celery
1½ teaspoon Lemon juice
1 Large dried pasilla chili
1 can Sliced pimientos (4 oz)
1 tablespoon Olive oil
1 Chopped garlic clove
3 tablespoons Dry white wine
2 White bread slices
1 tablespoon Salad oil
Fresh cilantro sprigs
1 teaspoon Lemon juice
¼ cup Chicken broth
¼ cup Mayonnaise


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.


1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in ½" 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 ¼ 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 ½ cup.

~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ From: Michael Orchekowski Date: 09-26-94

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