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| GALETTE DE CRABE “LE BEC-FIN” |
| 8-10 Servings |
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| Ingredients Galette |
14 oz large shrimp, peeled and deveined
1 bunch of scallions, sliced into thin rings
3 T butter
2 whole eggs, cold
2 C heavy cream, icy cold
2 T Dijon mustard
1 T Worcestershire
1 T Tabasco
1 lb jumbo lump crabmeat
2 T olive oil
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| Method Galettes |
| Chill the shrimp along with the bowl and blade of the food processor
for 30 minutes.
Sauté the scallions in 1 tbs. of butter until wilted, set aside.
Place shrimp in food processor and puree on high speed for one
minute, or until smooth and shiny.
Add the eggs making sure to incorporate all the shrimp from sides
of the bowl. Process mixture again for another 2 minutes.
With the machine running, slowly pour in the heavy cream. Make sure
everything is evenly incorporated, remove and add mixture to a bowl.
Stir in mustard,Worcestershire, and Tabasco, and gently fold in the
cooled scallions and crabmeat.
Place four or five well-oiled 3-inch ring molds into a lightly oiled
nonstick pan.
Fill each mold with the mixture, smoothing off tops with a spoon.
Over medium heat, cook cakes until golden brown, 2 minutes on each side. |
| Ingredients Sauce |
1 egg yolk
1 T sherry vinegar
2 T Dijon mustard
1/2 C chicken stock
1 1/2 C oil
2 T whole-grain mustard
salt & white pepper
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| Method Sauce |
| Place egg yolk, vinegar, Dijon mustard, and chicken stock into
a blender. Blend about 30 seconds until smooth.
Drizzle the olive oil until the sauce is emulsified.
Add whole grain mustard and season with salt and pepper.
Slowly heat sauce in a small pot being mindful not to boil it. |
| To Finish |
| Heat oven to 400 degrees and bake crab cakes for five minutes
or until they are springy to the touch.
Place a crab cake or two at the center of the plate, flanked by
poached haricots verts, ladle sauce over the cakes and serve
immediately. |
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