Food Network: Galette de Crabe le Bec-Fin

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Galette de Crabe le Bec-Fin
Recipe courtesy chef George Perrier, Le Bec -Fin, Philadelphia, PA

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.