Side Pannel
Crab Cakes with Pasilla Chili Aioli
Crab Cakes with Pasilla Chili Aioli
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
PASILLA CHILI AIOLI
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
Salt
Pepper
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.
*** PASILLA CHILI AIOLI ***
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
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
Salt
Pepper
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.
*** PASILLA CHILI AIOLI ***
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
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
