Philadelphia Appetizers Recipe List

Le Bec Fin

1523 Wanut Street, Philadelphia, PA 19102


8-10 Servings

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

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

    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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