Crab Cakes With Pasilla Chili Aioli
|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|
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.