Crab Cakes with Chipotle Aïoli and Pineapple Salsa

  • Serves

    serves 4


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.



  • 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


  • 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


Step 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.

Step 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.

Step 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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