Crab Cakes with Chipotle Aïoli and Pineapple Salsa

Name: Crab Cakes with Chipotle Aïoli and Pineapple Salsa
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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; 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

Serves
serves 4

ANDREW INGALLS

Ingredients

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

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Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino's restaurant in Newport, Oregon. This recipe first appeared in our April 2014 issue with Jane and Michael Stern's story From Western Waters.

Ingredients

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

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Instructions

Step 1

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.

Step 2

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.

Step 3

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.