• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Crab Cakes with Pasilla Chili Aioli

  • Recipe Submitted by on

Category: Main Dish, Fish

 Ingredients List

  • 1/2 lb Shelled cooked crab
  • 1/2 c Mayonnaise
  • 1/2 c Minced carrots
  • 1/2 c Minced celery
  • 1 1/2 ts Lemon juice
  • Salt
  • Pepper
  • Cayenne
  • 2 White bread slices
  • 1 tb Salad oil
  • Fresh cilantro sprigs


1 Large dried pasilla chili
1 cn Sliced pimientos (4 oz)
1 tb Olive oil
1 Chopped garlic clove
3 tb Dry white wine
1 ts Lemon juice
1/4 c Chicken broth
1/4 c 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 1/4-cup portions crab mixture
into crumbs, and sprinkle crumbs over top; pat into 1/2"-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 1/2" 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 1/4 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 1/2 cup.

~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ

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