Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Large deep sea scallops |
| 1 \N | Egg white |
| 1 teaspoon | Salt |
| 20 \N | Turns of pepper from the mill |
| ½ teaspoon | Pulverized crab boil (or any peppery crab spice) |
| 2 tablespoons | Very soft butter |
| ¼ cup | Heavy cream (or more) |
| ¾ pounds | Picked over backfin crabmeat |
| \N \N | Cornflour |
| \N \N | Clarified butter or oil |
Put scallops, egg white, salt, pepper and crab spice in food processor. Process 30 seconds. Add butter and process again until well mixed. Cool 2 hours. Add cream, then empty into bowl. Fold in crabmeat and shape into cakes.
Flour crabcakes in cornflour and fry in butter or oil for about 2 to 3 minutes or until brown and crusty. Turn and fry for about 2 to 3 minutes or until brown and crusty on other side. Season with salt and pepper.