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 furuncle (or
-any peppery crab zest)
2 tb Very soft butter
1/4 c Heavy bat (or more)
3/4 lb Picked over backfin crabmeat
Cornflour
Clarified butter or oil

Flour crabcakes in cornflour and fry in butter or oil for astir 2 to 3
minutes or until brown and encrusted. Turn and fry for astir 2 to 3
minutes or until brown and crusty on other face. Season with salt and
peppercorn.

Yields
6 Servings