Ingredients

1 bunch scallions
1 teaspoon butter
1 pound jumbo lump crabmeat
14 ounces large shrimp, peeled and deveined
2 eggs
1 pint heavy cream
2 tablespoons Dijon mustard
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce

Directions

Cross cut the green part of
the scallion 1/8-inch thick and sweat in 1 teaspoon butter. Mix together with picked
crabmeat. Set aside. Put shrimp in very cold bowl of food processor. Process on high speed

for 1 minute. Add eggs and process on high speed until mixture is smooth and shiny
(approximately 2 minutes). Keep shrimp mixture in bowl and put into freezer to rechill.
Return bowl to machine and slowly add heavy cream while machine is running. Scrape sides
of bowl. Process one more time to make sure the cream is incorporated. Add mustard, hot
pepper sauce, Worcestershire to the mousse, then fold into crabmeat and scallions.
To Cook: Saute 1/2 cup portions in oil in a non-stick pan over medium-high heat. Cook
approximately 2 minutes on each side.