Crab Cakes with Chipotle Aïoli and Pineapple Salsa | Saveur

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