1/2 pound Shelled cooked crab
1/2 cup Mayonnaise
1/2 cup Minced carrots
1/2 cup Minced celery
1-1/2 teaspoons Lemon juice
Salt
Pepper
Cayenne
2 White bread slices
1 Tablespoon Salad oil
Fresh cilantro sprigs
Pasilla Chili Aioli
1 Large dried pasilla chili
1 can Sliced pimentos (4 oz)
1 Tablespoon Olive oil
1 Chopped garlic clove
3 Tablespoons Dry white wine
1 teaspoon Lemon juice
1/4 cup Chicken broth
1/4 cup Mayonnaise
Salt
Pepper
Makes 8 servings
Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt and pepper and cayenne to taste. 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 inch thick cakes 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. Place cakes on salad plates; keep warm. Garnish with cilantro. Add aioli to taste.
Pasilla Chili Aioli
Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in 1/2″ pieces. Drain pimentos; pat dry. In a 10-12″ frying pan combine olive oil, chili, pimentos 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. Whirl mixture in a blender or food processor with mayonnaise until smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup
Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ