| 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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