Crab Cakes With Spicy Remoulade

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

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.

shrimp, whipping cream, egg yolk, coarse grain mustard, fresh chives, cayenne pepper, crabmeat, salt, paprika, olive oil, remoulade sauce, tomato, chives

Taken from www.food.com/recipe/crab-cakes-with-spicy-remoulade-373678 (may not work)