Fluffy Crab Cakes with Chipotle Aïoli and Pineapple Salsa

By MooK

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

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.