Menu Enter a recipe name, ingredient, keyword...

Fluffy Crab Cakes with Chipotle Aïoli and Pineapple Salsa

By

Google Ads
Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • FOR THE AÏOLI AND SALSA:
  • 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
  • .
  • 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
  • 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

Details

Preparation

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.

You'll also love

Review this recipe

One Bowl Apple Cake Pork-Apple Bake