No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Fish, Main dish, Ethnic	8	Servings

INGREDIENTS

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
		Salt
		Pepper

INSTRUCTIONS

PASILLA CHILI AIOLI
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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