Crab Cakes and Provencal Vermentino a Recipe for Galettes de Crabe
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteAromas are a funny thing. Almost like those dreams you are sure you will remember in the morning and then don’t, a scent can transport you to another place and time. In his blog post, “Recipes and Remembrance” David talks about a restaurant — Le Bec-Fin — that was once a favourite of his parents in Philadelphia (sadly this restaurant is no longer open). The restaurant’s chef Georges Perrier had a special item that was not on the menu Galettes de Crabe (Crab Cakes). The slightly adapted recipe follows so David’s parents must have been good clients of this fine restaurant.
These Galettes de Crabe were perfect food partners to the Côtes de Provence Château d’Esclans cuvée Déesse Astrée (2015) according to this Provence Wine Zine post.
Crab Cakes - Galettes de Crabe
Crab cakes are easy to make. The longest part is frying the crab cakes. Serve on a zesty salad and your company will be happy. This recipe was minimally adapted from the recipe by Chef Georges Perrier, Le Bec-Fin.
Ingredients
- For the Galettes:
- 3/4 pounds Shrimp shelled and deveined
- 1 large egg
- to taste salt and pepper
- 1/2 cup heavy cream (35%)
- 5 scallions green parts only, sliced
- 1 teaspoon butter
- 8 ounces Lump Crabmeat all flake removed
- 1 teaspoon Hot Pepper Sauce
- 1 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon parsley chopped
For the Salad:
- 1 tablespoon Dijon mustard
- 2 tablespoons tarragon vinegar
- 6 tablespoons Walnut Oil
- salt and pepper
- 4 cups Mixed Baby Greens
- 1 tomato seeded and chopped
- 1 teaspoon fresh chives snipped
- 1 teaspoon parsley finely chopped
- Mixed Micro Greens
- mixed cherry tomatoes halved, for serving
Instructions
- Process the shrimp and egg in a food processor and scrape into a large bowl.
- Add salt and pepper to taste, then stir in cream.
- Sweat the scallion greens in butter over low heat.
- Add scallions, crab, hot sauce, Worcestershire sauce, mustard and parsley to the shrimp mixture; stir well to blend.
- Chill for at least an hour - mixture will thicken.
- Whisk together mustard, vinegar, oil, salt and pepper.
- Set vinaigrette aside.
- In a large salad bowl, mix chopped tomatoes with chives, parsley, and 2 tablespoons of vinaigrette.
- Add the greens and toss with the tomato mixture; divide among 4 plates.
- Sprinkle with some micro greens, then garnish with halved cherry tomatoes.
- Heat 1 tablespoon canola oil in a non-stick skillet over medium high heat (I use an electric skillet set at 325°F).
- Set a 2 1/4-inch ring mold in the skillet and fill with 2 tablespoons of batter.
- Tamp down slightly and quickly remove the ring.
- Repeat.
- Cook 2-3 minutes per side, or until golden brown.
- Place 5 galettes on top of each salad and drizzle with additional vinaigrette.
Notes
I did two batches of 10 galettes and kept the first warm in the oven while I cooked the second batch.
Tried this recipe?Let us know how it was!
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Easy Grilled Halibut and a Provencal Wine Pairing
October 14, 2022
The thing is, we weren’t planning on grilled halibut for dinner. But sometimes, that is how things go when you get to the grocery store, and they don’t have what you had planned. In most cases, that isn’t too complicated a switch, but for this meal, we had planned a cooking and wine pairing with …
Enjoy the Tastes of Provence Harvest Menu by Goût et Voyage
November 21, 2016
With the prospect of shorter days, cooler nights and relaxed meals with friends and family, Nutmeg enlisted Martine Bertin-Peterson to design a Provence Harvest Menu. This three-course meal is a celebration of the colours and flavours of autumn with pears, squash, lamb and a sweet finish. Accomplished only begins to describe Martine Bertin-Peterson a lady …
Tellines à la Persillade, a simple market dish
December 8, 2016
Tellines (pronounced tellEEne) There was a little commotion yesterday morning at Saint Remy de Provence market. Gilles, the oyster and mussel vendor, placed a large tub of tellines at the front of his stall. First to notice, with coffees in hand at 8 am, were the other foraines (market workers). …Continue reading here for details on …
Recipe Mediterranean Fish with a Vegetable Tian
November 6, 2015
The Provence Gourmet shares his recipe for a traditional vegetable tian, baked in the oven in a casserole dish (oven to table). He serves this tian with fresh, simply prepared Mediterranean fish. If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn about his classes. A …
No Comment