Crab Cakes With Spicy Remoulade

Leslie in Texas's Note:

This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Spicy Remoulade. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree.

• Total Time: 37 mins
• Prep Time: 25 mins
• Cook Time: 12 mins

Ingredients:

Yield: 10 crabcakes

• ½ lb scallops (chilled)
• ¼ lb uncooked shrimp (chilled, peeled and deveined)
• ¼ cup chilled whipping cream
• 1 egg yolk
• 1 tablespoon coarse grain mustard
• 1 teaspoon snipped fresh chives
• 1⁄8; teaspoon cayenne pepper
• ½ lb cooked crabmeat
• salt & freshly ground black pepper
• paprika
• olive oil
• remoulade sauce
• chopped tomato
• whole chives

Directions:

1. Puree scallops and shrimp in processor for 2 minutes,stopping once to scrape down sides of bowl.
2. Blend in cream,yolk,mustard,snipped chives and cayenne; transfer to bowl and fold in crabmeat.
3. Season with salt and pepper to taste, cover and refrigerate until well chilled, at least 1 hour.
4. Using floured hands, divide crab mixture into 10 portions.
5. Pat each into 1/2-inch-thick round; sprinkle both sides with paprika.
6. Heat thin layer of oil in large skillet over medium heat.
7. Add crab cakes and cook until golden brown and firm,about 3 minutes per side; do not overcook.
8. Spoon remoulade onto plates, top with crab cakes , garnish with tomatoes and chives and serve.