Crab Cakes and Provencal Vermentino a Recipe for Galettes de Crabe
Aromas 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.