| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Ethnic, Fish, Main dish | 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 | t | Lemon juice |
| Salt | ||
| Pepper | ||
| Cayenne | ||
| 2 | White bread slices | |
| 1 | T | Salad oil |
| Fresh cilantro sprigs | ||
| 1 | Large dried pasilla chili | |
| 1 | Sliced pimientos, 4 oz | |
| 1 | T | Olive oil |
| 1 | Chopped garlic clove | |
| 3 | T | Dry white wine |
| 1 | t | Lemon juice |
| 1/4 | c | Chicken broth |
| 1/4 | c | Mayonnaise |
| Salt | ||
| Pepper |
INSTRUCTIONS
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. 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
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 22.5mg
Sodium: 348mg
Potassium: 191.6mg
Carbohydrates: 27.2g
Fiber: 1.1g
Sugar: 2.1g
Protein: 8.8g