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:

Related Posts