Skip to main content

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.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an