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
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
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