Fluffy Crab Cakes with Chipotle Aïoli and Pineapple Salsa

8
Fluffy Crab Cakes with Chipotle Aïoli and Pineapple Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE AÏOLI AND SALSA:

  • ½

    cup mayonnaise

  • ¼

    cup grated parmesan

  • ½

    tbsp. fresh lemon juice

  • ½

    tsp. paprika

  • ¼

    tsp. cayenne

  • 1

    canned chipotle pepper in adobo sauce, seeded and minced

  • Kosher salt and freshly ground black pepper, to taste

  • ¼

    cup minced cilantro

  • ½ each

    small green and red bell peppers, stemmed, seeded, and minced

  • ¼

    pineapple, minced

  • ¼

    small white onion, minced

  • .

  • FOR THE CRAB CAKES:

  • 3

    tbsp. unsalted butter

  • 2

    tbsp. mayonnaise

  • 1

    tbsp. minced parsley

  • 2

    tsp. Old Bay seasoning

  • 1

    tsp. baking powder

  • 1

    tsp. dry mustard

  • ¼

    tsp. freshly ground black pepper

  • 3

    large sea scallops

  • Kosher salt, to taste

  • 1

    lb. cooked Dungeness crabmeat, shredded

  • 1⅓

    cups panko bread crumbs

  • 2

    egg whites, whipped into stiff peaks

  • 2

    tbsp. olive oil

Directions

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.


Nutrition

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