1/2 lb large deep sea scallops
1 egg white
1 tsp salt
20 turns of pepper from the mill
1/2 tsp pulverized crab boil (or any pepper, y crab spice)
2 tbsp very soft butter
1/4 cup heavy cream (or more)
3/4 lb picked over backfin crabmeat
1 cornflour
1 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.
Servings: 6 servings
Madeleine's Crabcakes Recipe brought to you by Recipe Ideas
Categories: Cake; Crab; Fish; Seafood
The History of Recipes
Historians have traced the existence of recipes far back into distant history, at least as far into history as early Egypt, and potentially, even further back. Interesting though that is, in the main part, these early records were just basic pictorial instructions for meal preparation.
As our culinary historical trip moves to more modern times we find some recipe books which appeared in the fourteenth century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that we all know today, but instead descriptions of the types of food enjoyed by the nobility of that time. By the arrival of the twentieth century, cookbooks are in great demand, mostly as a result of higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Madeleine's Crabcakes recipe.
