1/2 lb Large deep sea scallops
1 Egg white
1 ts Salt
20 Turns of pepper from the
-mill
1/2 ts Pulverized crab boil (or
-any peppery crab spice)
2 tb Very soft butter
1/4 c Heavy cream (or more)
3/4 lb Picked over backfin crabmeat
Cornflour
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.
Yields
6 Servings
