Put scallops, egg white, salt, pepper and crab spice in food processor. Process 30 seconds. Add butter and process again until well mixed. Cool 2 hours. Add cream, then empty into bowl. Fold in crabmeat and shape into cakes.

Flour crabcakes in cornflour and fry in butter or oil for about 2 to 3 minutes or until brown and crusty. Turn and fry for about 2 to 3 minutes or until brown and crusty on other side. Season with salt and pepper.