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Crab Cakes With Pasilla Chili Aioli

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Ingredients
  Shelled cooked crab 1⁄2 Pound
  Low calorie mayonnaise/Regular mayonnaise 1⁄2 Cup (8 tbs)
  Minced carrots 1⁄2 Cup (8 tbs)
  Minced celery 1⁄2 Cup (8 tbs)
  Lemon juice 1 1⁄2 Teaspoon
  White bread slice 2 Ounce (2 Slices)
  Salad oil 1 Tablespoon
  Fresh cilantro sprigs 1 (Coriander)
  Pasilla chili aioli To Taste
  Salt To Taste
  Pepper To Taste
  Cayenne To Taste
Directions

Mix crab, mayonnaise, carrots, celery, and lemon juice.
Add salt, pepper, and cayenne to taste.
Tear bread into chunks; whirl in a blender or food processor until crumbs form; mound crumbs on a plate.
Drop 1/4-cup portions of crab mixture into crumbs, and sprinkle crumbs over top; pat into 1/2-inch-thick cakes.
Place a 10 to 12-inch 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.
Place cakes on salad plates; keep warm.
Garnish with cilantro.
Add aioli to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Crab

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