Crab Cakes With Spicy Remoulade

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. 1

   Puree scallops and shrimp in processor for 2 minutes,stopping once to scrape down sides of bowl.

2. 2

   Blend in cream,yolk,mustard,snipped chives and cayenne; transfer to bowl and fold in crabmeat.

3. 3

   Season with salt and pepper to taste, cover and refrigerate until well chilled, at least 1 hour.

4. 4

   Using floured hands, divide crab mixture into 10 portions.

5. 5

   Pat each into 1/2-inch-thick round; sprinkle both sides with paprika.

6. 6

   Heat thin layer of oil in large skillet over medium heat.

7. 7

   Add crab cakes and cook until golden brown and firm,about 3 minutes per side; do not overcook.

8. 8

   Spoon remoulade onto plates, top with crab cakes , garnish with tomatoes and chives and serve.