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
----------------------------PASILLA CHILI AIOLI----------------------------
      1    Large dried pasilla chili

      1 cn Sliced pimientos (4 oz)

      1 tb Olive oil

      1    Chopped garlic clove

      3 tb Dry white wine

      1 ts Lemon juice

    1/4 c  Chicken broth

    1/4 c  Mayonnaise

           Salt
           Pepper
  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.
  
  ~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ