Recipe courtesy of George Perrier
Show: The Best Of
Episode: Classic French
Save Recipe Print
30 min
15 min
15 min
10 servings



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Savory Galette

Recipe courtesy of Geoffrey Zakarian

Pico de Gallo

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Beef Soup (Caldo de Res)

Recipe courtesy of Marcela Valladolid

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Recipe courtesy of Katie Lee

Le Rouget

Recipe courtesy of Joel Robuchon

Le Backeoffe

Recipe courtesy of Jean Luc Keifer

Le Focacce

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Latest Stories