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:
- 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
- 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.
- 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.
- 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.