LOCATION: Recipes >> Shellfish >> Crabcakes 11
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Crabcakes 11
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Crabcakes
Yield: 6 servings
1/2 lb sea scallops
1 egg white
1 t salt
20 turns of pepper from the mill
1/2 t pulverized crab boil spice
2 T butter, softened
1/4 c heavy cream
3/4 lb picked over backfin crabmeat
cornstarch
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 cornstarch 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.
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