Garlic Scented Seafood Cakes With Citrus Salsa and Chipotle Aioli

Ingredients

4 tablespoons unsalted butter, divided

2 celery stalks, finely chopped

1 tablespoon minced garlic

1/2 pound sea scallops, chopped

1/2 pound cod fillets, chopped

1 can (6-ounce)s) lump crabmeat, drained

cup dried bread crumbs

1/2 cup mayonnaise

2 tablespoons chopped cilantro

1/2 teaspoon Old Bay seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper, ground

1 can (15 1/4 ounces) pineapple tidbits, drained and chopped

1 can (11 ounces) Mandarin orange segments, drained and chopped

1 tablespoon lime juice

1 tablespoon fresh cilantro, chopped

1 teaspoon minced garlic

1 cup mayonnaise

2 teaspoons finely chopped chipotle peppers in adobo sauce

1 teaspoon Worcestershire sauce

2 tablespoons bottled chili sauce

2 teaspoons minced garlic

Fresh cilantro sprigs

Preparation

Heat 2 tablespoons butter in a large saute pan over medium heat. Cook celery and garlic, stirring until softened, about 2 minutes. Add scallops and cod, stirring until cooked through and no longer opaque. Remove from heat. Drain well and stir in crab meat. In a large bowl, combine bread crumbs, mayonnaise, cilantro, Old Bay, salt and pepper. Add seafood and fold in.

Combine all salsa ingredients in a bowl. Combine all aioli ingredients in another bowl.

Heat 1 tablespoon butter in a large saute pan over medium heat. Form seafood mixture into 6 equal-sized cakes or patties. Cook 3 cakes, about 3 minutes per side, until golden brown. Remove to a paper towel-lined plate. Add remaining butter and cook remaining cakes.

Spoon aioli into a plastic baggie. Cut a small hole in one corner and drizzle a zigzag on each plate. Top with a seafood cake. Then place salsa and a sprig of cilantro on side to garnish.