Freeform Crab Scallop Mousse Cakes with Honey Mustard Aioli, Baked Purple Potato Wedges

The addition of scallop mousse to the crab cake resulted in an extra tender product.

Honey Mustard Aioli

Make sure you've got a strong whisking arm for this.

- 2 egg yolks
- salt/pepper
- 1 Tbsp raspberry vinegar
- 1 Tbsp mustard
- 1 Tbsp honey
- 1.5 cups hazelnut oil

1. Whisk the first 5 ingredients together. All ingredients must be at room temperature.
   
2. Gently add in a constant stream of the oil, always whisking.
3. Stop when the aioli thickens and has a sheen to it.
4. Add in additional seasonings and flavors as necessary.

Freeform Crab Scallop Mousse Cakes

- 16 oz. crab meat (preferably jumbo lump)
- diced green onions
- salt/lemon pepper
- scallop mousse (see below)

- Scallop Mousse
- 8 oz. bay scallops
- sea salt
- white pepper
- 2 Tbsp sour cream

1. First, prepare the scallop mousse by mixing ingredients in a food processor.
2. Next, mix together the crab meat, diced onions, salt/pepper.
3. Add in the scallop mousse.
4. Form into rough and freeform cakes.
5. Brush with tops of cakes with oil.
6. Broil for ~ 10 minutes.
7. Serve with aioli, and baked purple potato wedges.

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