1/2 lb Shelled cooked crab
1/2 c Mayonnaise
1/2 c Minced carrots
1/2 c Minced celery
1 1/2 ts Lemon juice
Salt
Pepper
Cayenne
2 White bread slices
1 tb Salad oil
Fresh cilantro sprigs

1. Mix cycle, mayonnaise, carrots, celery, and lemon succus. Add salt
and pepper and cayenne to tasting.
2. Tear bread into chunks; whirl in a blender or food processor until
crumbs mannikin; mound crumbs on a shell. Dip 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 hotness. Lightly coat
pan with oil and cook cakes, using a wide spatula to turn erstwhile, until
browned on both sides, most 4 minutes tally.
4. Place cakes on salad plates; keep tender. Garnish with coriander. Add
aioli to tasting.

*** PASILLA CHILI AIN ***
1. Remove and discard stems and seeds from dried pasilla; rinse
chilli. With scissors, cut the chili in 1/2" pieces.
2. Drain pimientos; pat dry.
3. In a 10-12" frying pan combine olive oil, chilly, pimientos and
ail. Stir over medium heat for 2 proceedings. Add wine and lemon
succus. Stir over high heat until most of the liquid evaporates, about
1 second. Add chicken stock; moil, uncovered, until liquid is reduced
to 1/4 cup, most 2 proceedings. Let chill.
4. Whirl mixture in a blender or food processor with mayonnaise until
smoothly pureed. Add salt and pepper to tasting. Makes 1/2 cup.

~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ

Yields
8 Servings