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.
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By angela_b
on April 07, 2011
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I'm rating this a 1 star because these recipe instructions are incomplete. If you google 'Galette de Crabe le Bec-Fin' you will find several web sites that have the entire recipe including the finishing sauce ( a must! and detailed directions. That complete recipe is definitely a 5 star recipe.
By thekuhns007
Hemingford, NE
on December 15, 2007
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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.
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