Crab Cakes With Pasilla Chili Aioli

Crab Cakes With Pasilla Chili Aioli

By Chef K.T. Murphy


beach sand legs ocean
Photo by Pixabay on

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
salt to taste
pepper to taste
1 tsp cayenne pepper
2 white bread slices
1 tablespoon salad oil
1 fresh cilantro sprig
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
salt to taste
pepper to taste


Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt and 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 crab mixture into crumbs, and sprinkle crumbs over top; pat into 1/2″-thick cakes.

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.

Place cakes on salad plates; keep warm. Garnish with cilantro. Add aioli to taste.

Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in 1/2″ pieces. Drain pimientos and pat dry.

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.

Blend mixture in a blender or food processor with mayonnaise until smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup.

All the best, Good Food makes For Better Decisions.

Chef Murph


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