Madeleine’S Crabcakes

These sophisticated crabcakes blend tender deep-sea scallops with rich crabmeat, bound together with egg white and finished with a luxurious cream mixture. The result is a delicate, savory patty that is crisp on the outside and incredibly moist within. Perfect for a special dinner party or an upscale appetizer, these cakes offer a refined twist on the classic seafood favorite. The subtle seasoning allows the natural sweetness of the seafood to shine through, making them a memorable addition to any menu.

Cooking Method: Boiling, Frying

Cuisine: French

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1321.2

Description

These sophisticated crabcakes blend tender deep-sea scallops with rich crabmeat, bound together with egg white and finished with a luxurious cream mixture. The result is a delicate, savory patty that is crisp on the outside and incredibly moist within. Perfect for a special dinner party or an upscale appetizer, these cakes offer a refined twist on the classic seafood favorite. The subtle seasoning allows the natural sweetness of the seafood to shine through, making them a memorable addition to any menu.

Ingredients

1/2 pound Large deep sea scallops
1 Egg White
1 teaspoon Salt
20 Turns Of pepper from the

Directions

1
Place the scallops, egg white, salt, pepper, and crab spice in a food processor.
2
Process for 30 seconds until finely chopped.
3
Add the softened butter to the processor and blend again until well mixed and smooth.
4
Transfer the mixture to a bowl and refrigerate for 2 hours to chill and firm up.
5
While chilling, prepare the cream mixture if using, or ensure the butter is ready for frying.
6
Remove the chilled mixture from the refrigerator and fold in the picked-over backfin crabmeat gently by hand to maintain texture.
7
Shape the mixture into uniform patties or cakes.
8
Dredge the crabcakes lightly in cornflour, shaking off any excess.
9
Heat clarified butter or oil in a skillet over medium heat.
10
Fry the crabcakes for 2 to 3 minutes on one side, until golden brown and crusty.
11
Carefully flip the crabcakes and fry for another 2 to 3 minutes until browned on the other side and heated through.
12
Remove from heat, season lightly with additional salt and pepper if needed, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1321.2kcal

% Daily Value *
Total Fat 16.9g26%
Saturated Fat 3.1g16%
Cholesterol 19.9mg7%
Sodium 5292.9mg221%
Total Carbohydrate 326.6g109%
Dietary Fiber 125.0g500%
Sugars 16.6g
Protein 77.7g156%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions "Pulverized crab" and "peppery crab spice" which are not in the ingredient list; ensure you have appropriate crab seasoning or use fresh cracked pepper.

Clarified butter is recommended for frying to prevent burning and achieve a crisp crust, but neutral oil works as a substitute.

Chilling the mixture for 2 hours is crucial for the cakes to hold their shape during frying.

Handle the crabmeat gently when folding it in to avoid breaking up the lumps, which adds to the luxurious texture.

Keywords: crabcakes, scallops, crabmeat, seafood, french, appetizer, fried, butter, cream, elegant

Read it online: https://www.chefs-mate.com/recipe/madeleines-crabcakes/