Pineapple Salsa with Crab Cakes and Chipotle Aioli

by Aug 25, 2019Featured Recipe, Special Day Recipe

This recipe includes pureed scallops and whipped egg whites which add a creamy texture to these crab cakes.  The pineapple salsa as a topping gives this dish a delicious tangy kick.


For the Aioli 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

¼ small white onion


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 crab meat, shredded

13 cups panko bread crumbs

2 egg whites, whipped into stiff peaks

2 tbsp. olive oil



Make aioli and salsa: Stir mayonnaise, parmesan, lemon juice, paprika, cayenne, chipotle, and salt in a bowl; chill aioli. 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 aioli and salsa.

Thanks to: www.saveur.com

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