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