1/2 lb. chilled scallops
1/4 lb. chilled, peeled and deveined uncooked shrimp
1/4 c. chilled whipping cream
1 egg yolk
1 tbsp. coarse-grained mustard
1 tsp. snipped fresh chives
1/8 tsp. cayenne pepper
1/2 lb. cooked crabmeat
Salt and freshly ground pepper
Paprika
Olive oil
Spicy Remoulade (see recipe)
Chopped tomatoes
Whole chives

Puree scallops and shrimp in processor for 2 minutes, stopping once to scrape down sides of bowl. Blend in cream, yolk, mustard, snipped chives and cayenne. Transfer to bowl. Fold in crabmeat. Season with salt and pepper. Cover and refrigerate until well chilled, at least 1 hour.

Using floured hands, divide crab mixture into 10 portions. Pat each into 1/2-inch thick round. Sprinkle both sides with paprika. Heat thin layer of oil in heavy large skillet over medium heat. Add cakes and cook until golden brown and firm, about 3 minutes per side. Do not overcook. Spoon remoulade onto plates. Top with crab cakes. Garnish with tomatoes and chives. Serves 10.

SPICY REMOULADE:

2 egg yolks, room temperature
1/2 tsp. dry English mustard
3/4 c. olive oil
2 tbsp. distilled white vinegar
1 1/2 c. minced parsley
1/4 c. finely chopped dill pickles
3 tbsp. finely chopped drained capers
1 tbsp. finely chopped drained anchovy fillets
Cayenne pepper
Salt
Freshly ground pepper

Mix yolks and mustard in small bowl. Whisk in oil in slow steady stream. Blend in vinegar. Fold in parsley, pickles, capers and anchovies. Season with cayenne, salt and pepper. Cover and refrigerate until ready to serve. Can be prepared 1 day ahead. Makes about 1 2/3 cups.