Crab cakes with pasilla chili aioli

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