Crabby Madeleines

My madeleine madness continues and I am finally venturing to the savory side. My favorite!! When I first whipped up the batter, I thought these would have the consistency of a crab cake. However, once they baked, they were simultaneously crabby and bready. More like a delicious, seafood-kissed biscuit. These were amazing if I might say so myself.

This is slightly adapted from Quirk Books' Madeleines: Elegant French Tea Cakes to Bake and Share by Barbara Feldman Morse.

Ingredients

10 T butter
1 C flour (I used an organic pastry flour)
1/2 C ground almond flour
1-1/2 t baking powder
2 large eggs, at room temperature
8 ounces crabmeat
2 T finely chopped leeks
1 T finely chopped corno di toro peppers
2 T grated parmesan cheese

Procedure
Preheat oven to 375 degrees F. Butter your madeleine pan* and set aside.

Place your butter in a saucepan and heat, over medium heat, until the butter is melted. Let the butter cool for a few minutes, then spoon it into a large mixing bowl. Whisk in the eggs and beat for a full three minutes to incorporate lots of air bubbles into your batter.

Fold in the flour, almond flour, and baking powder with a spatula, taking care not to deflate the batter too much. Add in the crab, leeks, and peppers. Using a truffle scoop, or teaspoon, fill the shell molds with batter until almost full.

Bake till the madeleines puff up and the edges are golden. Mine took between 17 and 19 minutes.

Remove the pans from the oven and let cool on a wire rack for 3 to 5 minutes. Unmold. You may be able to tap them out; I used a small spatula to ease them out of the molds onto the cooling racks.

I served these with poached eggs and slices of smoked salmon for a great brunch dish.

*If you are interested in purchasing Madeleines for yourself, I have included an affiliate link for the book on amazon for your convenience (below). If you are uncomfortable using the affiliate link, feel free to visit amazon on your own and search for "madeleines by barbara feldman morse." I am also including a link for the pan that I have been using. I love it!

Note: I received a complimentary copy of the cookbook from the publishers for the purpose of reviewing it. However, all opinions are 100% my own and 100% accurate.

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