Maryland Crabcakes with Ginger Aioli & Jicama Slaw

Maryland Crabcakes with Ginger Aioli & Jicama Slaw
Crabcakes
6 ounces scallops
6 ounces crab (lump/jumbo)
2 ounces heavy cream
1 teaspoon garlic
1 teaspoon shallots
1 teaspoon red peppers
1 teaspoon green peppers
Pinch salt
Pinch pepper
Aioli
1 cup mayonnaise
2 tablespoons ginger juice
1 tablespoon garlic
Salt and pepper to taste
Jicama Slaw
1 cup julienne jicama
1/4 cup julienne carrots
1 teaspoon chopped cilantro
1/4 cup champagne vinegar
1 tablespoon sugar
To prepare crabcakes: Poach scallops and chill. Process scallops with heavy cream to form mousse. Chill. Flake crabmeat and fold into mousse with remaining ingredients. Chill. Form into 2-inch round cakes 1/4-inch thick and pan saute.
To prepare aioli: Grate ginger then strain for juice. Blend all ingredients together to smooth consistency. Adjust seasonings with salt and pepper.
To prepare jicama slaw: Julienne vegetables. Wisk together vinegar and sugar. Add cilantro and pour over vegetables.
Serves 10.
Nutrition values per serving: 230 calories, 21 g fat, 4 g carbohydrates, 1 g fiber, 7 g protein, 42 mg cholesterol, 259 mg sodium.
Chef Dan Schimka, Stonegate Conference and Banquet Centre, Hoffman Estates