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!
Legal
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
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
Summer is Rosé Time in Provence. Is 2024 a Good Vintage?
July 8, 2025
Now that summer is here, rosé wines will become even more interesting, but what about the rosé wine from Provence vintage 2024? Göran Boman, a wine expert and connoisseur of Provencal wines, recently wrote a post on his blog, “Is Provence Rosé Vintage 2024 Good?” More and more rosé is considered a wine that belongs …
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
No Comment