Galette De Crabe Recipe

Executive Chef Nicholas Elmy
About: A longtime favorite at Le Bec-Fin, Galette de Crabe is a wow-'em dish ideal for a sophisticated soirée or a kick-back chill-out night at home. The dish works either as a superb hors d'oeuvre or a tasty light main dish. Le Bec Fin's classic French rendition shown here unaltered from the one used in the restaurant has maximum oomph in warm-weather seasons. Garden salads and cheeses served with any smooth white wine serve as smart accompaniments for this versatile dish. Freshness of ingredients is paramount. To earn his or her kudos, the toque-wearer must seek and use fresh shrimp, crabmeat, endives, and haricots verts.

Recipe Info

Restaurant: Le Bec Fin | Philadelphia

Servings: 9
Prep Time: 1 hour(s)
Cuisine: French
Meal Type: Dinner
Main Ingredient: crab
Dish Type: Appetizer
Cooking Method: Pan Fry
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

The Galettes

Chill the shrimp along with the bowl and blade of a food processor in freezer for about 30 minutes. Sauté the scallions in 1 tablespoon butter until just wilted. Set aside to cool.
 
Place the shrimp in the processor and puree on high speed for 1 minute or until smooth and shiny. Using a rubber spatula, scrape down the sides of the bowl, then add the eggs. Process again until the mixture is smooth and shiny, about 2 minutes. Scrape the bowl again. With the machine running, slowly pour in the heavy cream. Scrape the bowl and process again to make sure the cream is completely incorporated. Remove the mixture and place in a bowl. Stir in the mustard, Worcestershire, and Tabasco, then gently fold in the cooled scallions and the crabmeat.
 
Place four or five 3- inch oiled ring molds into a lightly oiled nonstick pan. Fill each mold with the mixture, smoothing off the tops with a spoon. Over medium heat, cook the crab cakes until golden brown, about 2 minutes on each side. Once the cakes have browned, push down on the ring molds to cut off any excess crab mixture and remove the rings from around the cakes. Remove the crab cakes from the pan. Repeat the procedure until all of the crab mixture has been cooked. (The cakes may be made up to 1 day ahead, up to this point, and refrigerated.)
 Preheat the oven to 400 degrees. Place the crab cakes on a buttered nonstick baking pan. Bake for 5 minutes or until the cakes are springy to the touch.

In a small pot, slowly heat the sauce over low heat without letting it boil. Place a small mound of the endive in the center of each serving plate. Top with 1 or 2 crab cakes then ladle the sauce over the crab cakes and serve immediately.
 

The Sauce

Place the egg yolk, vinegar, Dijon mustard, and Fond Blanc de Volaille into a blender. Blend until smooth, about 30 seconds. Drizzle in the olive oil until the sauce is emulsified (creamy looking). Add the whole the whole- grain mustard and season with salt and pepper to taste.

The Endive and Haricots Verts

In a small sauté pan, heat the butter and the lemon juice. Add the cut endive and the sugar and toss together. Cook over medium heat until the endive is wilted but not soft and the pan juice have been absorbed. Season to taste and set aside.

Ingredients

14 oz. large shrimp, peeled and deveined 1 Tbsp. butter 1 egg yolk 2 tsp. lemon juice 1 Tbsp. sherry vinegar 1 bunch(es) scallions, sliced into thin rings 3 Tbsp. butter 3 Belgian endive heads, chopped into 1 inch. lengths 2 Tbsp. Dijon mustard 1/2 C. Fond Blanc de Volaille 1 tsp. sugar 2 whole eggs, cold 2 C. heavy cream, icy cold 1 pinch salt and ground black pepper, to taste 1 1/2 C. olive oil 2 Tbsp. whole grain mustard 2 Tbsp. Dijon mustard 1 lb. haricots verts, trimmed and blanched (optional) 1 pinch salt and pepper, to taste 1 Tbsp. Worcestershire sauce 1 Tbsp. Tabasco 1 lb. jumbo lump crabmeat, picked clean 2 Tbsp. olive oil

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