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Recipe courtesy of George Perrier

Galette de Crabe le Bec-Fin

  • Yield: 10 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 10 servings
    Calories
    253
    Total Fat
    20
    Saturated Fat
    12
    Carbohydrates
    3
    Dietary Fiber
    0
    Sugar
    2
    Protein
    16
    Cholesterol
    192
    Sodium
    600
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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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

  1. 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.
  2. 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.

Recipe courtesy of Chef George Perrier, Le Bec-Fin, Philadelphia, PA

Show: The Best Of
Episode: Classic French

Categories:

French Recipes European Recipes Shellfish Recipes Shrimp Dairy Recipes Side Dish Main Dish Appetizer

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4 Reviews
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Jeffrey M.

Le Bec Fin was our favorite restaurant in Philadelphia. The Galette of Crab was one of the highlights of Chef Perrier’s kitchen (along with his Lemon Tart). My first attempt at making the recipe approximately 8 years ago was a complete fiasco - too loose and runny and no instructions were included in the recipe for using a ring mold. So, I pulled myself up and about 7 years ago I attempted the recipe again this time by halving the amount of cream to 1 cup rather than one pint as indicated in the recipe and decreasing the hot sauce by 1/2. Voila - success without using a mold - just using a dampened large spoon and gently flattening the top and rounding the edges after placing the mousse in the skillet. I used clarified butter and EVOO on a moderate low flame. Now I make the best Crab Cakes in the world (because Le Bec Fin closed in 2013). The recipe is reminiscent of the recipe for making fish quenelles which also requires using very cold utensils and chilling the batter in freezer to achieve a successful result. Bravo to Chef Perrier for his tenure as the pre-eminent chef in Philadelphia and for leaving a legacy of spectacular memories and recipes. <br />P.S. Buy his book “Georges Perrier: Le Bec Fin Recipes” - a masterful book containing beautiful photos of completed dishes and excellent commentary.

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