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Receta Crab Cakes With Pasilla Chili Aioli
by Global Cookbook

Crab Cakes With Pasilla Chili Aioli
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Ingredientes

  • 1/2 lb Shelled cooked crab
  • 1/2 c. Mayonnaise
  • 1/2 c. Chopped carrots
  • 1/2 c. Chopped celery
  • 1 1/2 tsp Lemon juice Salt Pepper Cayenne
  • 2 x White bread slices
  • 1 Tbsp. Salad oil Fresh cilantro sprigs
  • 1 lrg dry pasilla chili
  • 1 can Sliced pimientos (4 ounce)
  • 1 Tbsp. Extra virgin olive oil
  • 1 x Minced garlic clove
  • 3 Tbsp. Dry white wine
  • 1 tsp Lemon juice
  • 1/4 c. Chicken broth
  • 1/4 c. Mayonnaise Salt Pepper

Direcciones

  1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add in salt and pepper and cayenne to taste.
  2. Tear bread into chunks; whirl in a blender or possibly food processor till crumbs form; mound crumbs on a plate. Drop 1/4-c. portions crab mix 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, till browned on both sides, about 4 min total.
  4. Place cakes on salad plates; keep hot. Garnish with cilantro. Add in aioli to taste.
  5. PASILLA CHILI AIOLI***
  6. Remove and throw away stems and seeds from dry pasilla; rinse chili. With scissors, cut the chili in 1/2" pcs.
  7. Drain pimientos; pat dry.
  8. In a 10-12" frying pan combine extra virgin olive oil, chili, pimientos and garlic.
  9. Stir over medium heat for 2 min. Add in wine and lemon juice. Stir over high heat till most of the liquid evaporates, about 1 minute. Add in chicken broth; boil, uncovered, till liquid is reduced to 1/4 c., about 2 min. Let cold.
  10. Whirl mix in a blender or possibly food processor with mayonnaise till smoothly pureed. Add in salt and pepper to taste.
  11. Makes 1/2 c..