Crab Cakes With Spicy Remoulade

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.

• Ready In: 37 mins
• Yields: 10 crabcakes

Ingredients

• 1⁄2 lb scallops (chilled)
• 1⁄4 lb  uncooked shrimp (chilled, peeled and deveined)
• 1⁄4 cup  chilled  whipping cream
• 1  egg yolk
• 1  tablespoon coarse grain mustard
• 1  teaspoon  snipped fresh chives
• 1⁄8 teaspoon cayenne pepper
• 1⁄2 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.