icon-location Philadelphia, PA

GALETTE DE CRABE “LE BEC-FIN”

Appetizers, Seafood

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.

    • 1523 Wanut Street, Philadelphia, PA, 19102
    215-567-1000