Name: Crabby Madeleines
Yield: Yield: 12 to 14 madeleines
Cuisine: French
Ingredients: paprika, to taste; ½ tsp tabasco sauce; ¼ tsp freshly ground pepper; 1 6-oz can crabmeat, drained and flaked; 1 tbsp finely chopped scallions; 1 tbsp grated parmesan cheese; 1 large egg, room temperature; 2 tbsp minced red onion; 1 tbsp extra-virgin olive oil; ¾ tsp baking powder; 5 tbsp salted butter, plus 2 tbsp for pan (optional); ¼ tsp salt; ¾ cup all-purpose flour

Preparation info

Yield:
12 to 14
madeleines

Difficulty
Easy

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

I often joke that nobody will be crabby after eating one of these warm crab madeleines—and yes, I get the requisite eye rolls from my teenage daughter when I do! I developed this recipe as a nod to crab, one of my favorite foods to eat at the shore every summer. The best part? No shell cracking necessary! Serve these on their own or as a side to corn chowder or your favorite seafood soup.