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| Galette de Crabe le Bec-Fin Recipe courtesy chef George Perrier, Le Bec -Fin, Philadelphia, PA Show: The Best Of Episode: Classic French Overall User Rating:  |
A Kicked up Crab Cake
12/15/2007 at 12:30pm
User: BRIAN from Hemingford, NE User Rating:
My wife and I first tried this when we just started watching Food Network many a year ago. Loved it, but lost the recipe. Couldn?t remember the durn name to do a search and just plain forgot about it. But some friends of ours asked how come we never made that ?wonderful crab cake? appetizer again. Still couldn?t remember the name, but then tried the key words ?shrimp mousse? and there it was. Hallelujah! Essentially, this IS a kicked up crab cake, without bread crumbs. Absolutely delicious and easy to make. We love to eat out and I like to try different crab cake appetizers where available. The only one that came close was a blue crab cake dish I ordered at a four star restaurant in New Orleans. Lay a couple cakes on top of some leafy greens, top with just a bit of your favorite remoulade (not much, don?t drown it!) and you have a winner. Believe me, you have GOT to try this.