Crab Cakes with Chipotle Aïoli and Pineapple Salsa

Crab Cakes with Chipotle Aïoli and Pineapple Salsa
Crab Cakes with Chipotle Aïoli and Pineapple Salsa
Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino's restaurant in Newport, Oregon.Andrew Ingalls

Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino's restaurant in Newport, Oregon. This recipe first appeared in our April 2014 issue with Jane and Michael Stern's story From Western Waters.

Crab Cakes with Chipotle Aïoli and Pineapple Salsa
**From SAVEUR Issue #164** Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino's restaurant in Newport, Oregon.
Yield: serves 4

FOR THE AÏOLI AND SALSA:

  • 12 cup mayonnaise
  • 14 cup grated parmesan
  • 12 tbsp. fresh lemon juice
  • 12 tsp. paprika
  • 14 tsp. cayenne
  • 1 canned chipotle pepper in adobo sauce, seeded and minced
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup minced cilantro
  • 12 each small green and red bell peppers, stemmed, seeded, and minced
  • 14 pineapple, minced
  • 14 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
  • 14 tsp. freshly ground black pepper
  • 3 large sea scallops
  • Kosher salt, to taste
  • 1 lb. cooked Dungeness crabmeat, shredded
  • 1 13 cups panko bread crumbs
  • 2 egg whites, whipped into stiff peaks
  • 2 tbsp. olive oil

Instructions

  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.