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Print this Recipe    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

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