Shellfish: Crabcakes 19 by Recipe Cottage

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	Crabcakes 19

		Crab Cakes with Pasilla Chili Aioli 8 servings 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 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 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"-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