Books: New West Cuisine
Fresh Recipes from the Rocky Mountains

for a taste of the new book by chase reynolds ewald and amy jo sheppard, try this dish from sweetwater restaurant in jackson hole, wyoming.

Gibbs Smith, $29.95

Chile-lime crab cakes
with corn and black bean relish
and avocado aioli

CRAB CAKES

2 (6-ounce) cans crabmeat (or 12 ounces fresh)
5 green onions, finely chopped
1/2 bunch parsley, finely chopped
1/2 medium yellow onion, finely chopped
1 tablespoon chile paste
2 cups bread crumbs, plus 1 cup for coating
Juice and zest of 1 lime
1/4 cup cilantro, finely chopped
2 eggs
2 tablespoons mayonnaise
2 tablespoons each oil and butter, for frying
Corn and Black Bean Relish
Avocado Aioli
Fresh cilantro and lime wedges for garnish
 

Combine crabmeat, green onions, parsley, onion, chile paste, bread crumbs, lime juice and zest, cilantro, eggs, and mayonnaise and mix well. Chill mixture at least one hour. Form cakes in desired size. Coat in additional bread crumbs. Brown on both sides in a mixture of oil and butter or clarified butter. Serve with Corn and Black Bean Relish and Avocado Aioli, and garnish with fresh cilantro and a wedge of lime.

CORN AND BLACK BEAN RELISH

1 tablespoon vegetable oil
1 red onion, diced
1 red bell pepper, diced
2 stalks celery, diced
2 cups corn, fresh or frozen
1 can black beans, drained and rinsed
1 tablespoon cumin
2 tablespoons white wine vinegar
1/2 bunch cilantro, chopped
Salt and pepper to taste
 

Sauté in oil the onion, bell pepper, and celery until soft. Add corn and black beans for one minute. Add remaining ingredients and mix together. Remove from heat and let cool.

AVOCADO AIOLI

1 avocado, mashed
1 tablespoon lime juice
1/4 cup mayonnaise
 

Mix ingredients well and serve.

photographs by audrey hall from new west cuisine by chase reynolds ewald and amy jo sheppard. reprinted with permission by gibbs smith.