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.

Instructions
For the Aioli 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
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
¹⁄₄ tsp. freshly ground black pepper
3 large sea scallops
Kosher salt, to taste
1 lb. cooked Dungeness crab meat, shredded
1 ¹⁄₃ cups panko bread crumbs
2 egg whites, whipped into stiff peaks
2 tbsp. olive oil

Instructions

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