Madeleine's crabcakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Large deep sea scallops |
| 1 | Egg white | |
| 1 | teaspoon | Salt |
| 20 | 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 |
| Cornflour | ||
| Clarified butter or oil | ||
Directions
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.