BLACK BEAN CAKE WITH CRAB AND SWEET PEPPER AIOLI
For cakes
1 can black beans, rinsed and drained
2 shallots, minced
1 clove garlic, minced
1 Tbs. mayonnaise
1 egg
Salt and pepper to taste
1 Tbs. oil
2 Tbs. all-purpose flour, plus more for dredging
3 Tbs. fresh cilantro, chopped
½ lb. crabmeat
Aioli
1/3 c. good quality mayonnaise
1 sweet pepper, roasted, peeled and seeded
1 clove garlic, minced and smashed
2-3 tsp. lemon juice
Salt and pepper to taste
Pinch cayenne
For the cakes: In a medium bowl, mash together the beans, mayonnaise, shallots, garlic and egg. Season with salt and pepper. Stir in the flour, mixing well and add the chopped cilantro. Set aside. Heat a small amount of oil in a skillet. Form the bean mixture into cakes. Dredge in flour, shaking to remove excess flour, sauté briefly in the hot pan, just until crusty on the outsides.
For the aioli: In the bowl of a food processor, purée the sweet pepper until nearly smooth. Add the garlic, mayonnaise ...