Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         shelled cooked crab
     1/2  cup           mayonnaise
     1/2  cup           minced carrots
     1/2  cup           minced celery
   1 1/2  teaspoons     lemon juice
                        salt
                        pepper
                        cayenne
   2                    white bread slices
   1      tablespoon    salad oil
                        fresh cilantro sprigs
                        -----pasilla chili aioli-----
   1      large         dried pasilla chili
   1      can           sliced pimientos -- (4 oz)
   1      tablespoon    olive oil
   1                    chopped garlic clove
   3      tablespoons   dry white wine
   1      teaspoon      lemon juice
     1/4  cup           chicken broth
     1/4  cup           mayonnaise
                        salt
                        pepper

Preparation:

1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt and pepper and cayenne to taste. 2. 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. 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, until browned on both sides, about 4 minutes total. 4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add aioli to taste. *** PASILLA CHILI AIOLI *** 1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in 1/2" pieces. 2. Drain pimientos; pat dry. 3. 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. 4. Whirl mixture in a blender or food processor with mayonnaise until smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup. F Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ