Scallop Mousseline for to Bind Luxury Crab Meat

This recipe is basically for fish glue. It hold our crab cakes together so we don't have to use breadcrumbs.

1 1/2 lbs scallops
4 eggs
1 1/2 cups mascarpone
2 tsp Worcestershire sauce
1 tsp Tabasco
2 tsp salt
2 tsp Old Bay seasoning
2 tsp dry mustard

- making sure all ingredients are well chilled in advance, quickly, but thoroughly process entire recipe in Robot Coupe
- chill at least 1 hour before use

To make crab cakes, very gently fold this mixture, along with a dusting of Old Bay seasoning and thinly sliced scallions from 3 bunches, into 10 lbs all leg jonah crab meat. Line a pan with parchment and spray it and 50 molds with pan release. Drop a generous 4 ounce scoop into each mold and gently pat down. Spray the tops with additional pan release. Bake at 325 for 20 minutes and chill immediately.