Pineapple Salsa with Crab Cakes and Chipotle Aioli
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
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
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