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Fluffy Crab Cakes with Chipotle Aïoli and Pineapple Salsa


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Rate this recipe 4.5/5 (2 Votes)


  • 1/2 cup mayonnaise
  • 1/4 cup grated parmesan
  • 1/2 tbsp. fresh lemon juice
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne
  • 1 canned chipotle pepper in adobo sauce, seeded and minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup minced cilantro
  • 1/2 each small green and red bell peppers, stemmed, seeded, and minced
  • 1/4 pineapple, minced
  • 1/4 small white onion, minced
  • .
  • 3 tbsp. unsalted butter
  • 2 tbsp. mayonnaise
  • 1 tbsp. minced parsley
  • 2 tsp. Old Bay seasoning
  • 1 tsp. baking powder
  • 1 tsp. dry mustard
  • 1/4 tsp. freshly ground black pepper
  • 3 large sea scallops
  • Kosher salt, to taste
  • 1 lb. cooked Dungeness crabmeat, shredded
  • 1 1/3 cups panko bread crumbs
  • 2 egg whites, whipped into stiff peaks
  • 2 tbsp. olive oil



Step 1

1. Make aïoli and salsa: Stir mayonnaise, parmesan, lemon juice, paprika, cayenne, chipotle, and salt in a bowl; chill aïoli. Stir cilantro, bell peppers, pineapple, onion, salt, and pepper in a bowl; set salsa aside.

2. Make the crab cakes: Purée 1 tbsp. butter, the mayonnaise, parsley, Old Bay, baking powder, mustard, pepper, scallops, and salt in a food processor until smooth; transfer to a bowl. Add crab, 1 cup panko, and egg whites to scallop mixture; fold until combined. Form into eight 3-oz. patties and roll in remaining panko; chill 20 minutes.

3. Melt remaining butter and the oil in a 12″ skillet over medium heat. Cook crab cakes, flipping once, until golden and cooked through, 6–8 minutes. Serve with aïoli and salsa.

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