Yield: 8 servings
|½ pounds||Shelled cooked crab|
|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|
PASILLA CHILI AIOLI
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" 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