Yield: 6 Servings
|½ pounds||Large deep sea scallops|
|1 \N||Egg white|
|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||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.