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Simple Crab Cakes With Pasilla Chili Aioli Recipe

Simple Crab Cakes With Pasilla Chili Aioli Recipe

Crab Cakes With Pasilla Chili Aioli

Ingredients:

  • 1/2 lb shelled cooked crab
  • 1/2 cup mayonnaise
  • 1/2 cup minced carrots
  • 1/2 cup minced celery
  • 1 1/2 teaspoon lemon juice
  • 1 salt
  • 1 pepper
  • 1 cayenne white bread slices
  • 1 tablespoon salad oil
  • 1 fresh cilantro sprigs
    —-PASILLA CHILI AIOLI—
  • 1 large dried pasilla chili
  • 1 can sliced pimientos (4 oz)
  • 1 tablespoon olive oil
  • 1 chopped garlic clove
  • 3 tablespoon dry white wine
  • 1 teaspoon lemon juice
  • 1/4 cup chicken broth
  • 1/4 cup mayonnaise
  • 1 salt
  • 1 pepper

Description:

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.

Simple Crab Cakes With Pasilla Chili Aioli Recipe
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