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–+ servings
Galettes de Crabe Crab Cakes

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine French
Servings 4 People

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, to taste
  • 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.
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