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The Galettes
- 14 ounces large shrimp, peeled and deveined
- 1 bunch scallions, sliced into thin rings
- 3 tablespoons butter
- 2 whole eggs, cold
- 2 cups heavy cream, icy cold
- 2 tablesponns Dijon mustard
- 1 tablespoon Worcestershire
- 1 tablespoon Tabasco
- 1 pound jumbo lump crabmeat, picked clean
- 2 tablespoons olive oil
The Sauce
- 1 egg yolk
- 1 tablespoon sherry vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup Fond Blanc de Volaille (recipe follows)
- 1 1/2 cups olive oil
- 2 tablespoons whole-grain mustard
- Salt and white pepper
The Endive and Haricot Verts
- 1 tablespoon butter
- 2 tablespoons lemon juice
- 2 heads Blegian endive, cored and cut into 1-inch
lengths
- 1 teaspoon sugar
- Salt and ground white pepper
- 1 pound haricot verts, trimmed and blanched (optional)
Preparing the Galettes
Chill the shrimp along with the bowl and blade of a
food processor in teh freezer for about 30 minutes.
Sauté the scallions in 1 tablespoon butter until
just wilted. Set aside to cool.
Place the shrimp in the processor and puree on high
speed for 1 minute or until smooth and shiny. Using
a rubber spatula, scrape down the sides of teh bowl,
then add the eggs. Process again until the misture is
smooth and shiny, about 2 minutes. Scrape the bowl again.
With the machine running, slowly pour in the heavy cream.
Scrape the bowl and process again to make sure the cream
is completely incorporated. Remove the misture and place
in a bowl. Stir in the mustard, Worcestershire, and
Tabasco, then gently fold in the cooled scallions and
the crabmeat.
Place four or five 3-inch oiled ring molds into a lightly
oiled nonstick pan. Fill each mold with the mixture,
smoothing off the tops with a spoon. Over medium heat,
cook the crab cakes until golden brown, about 2 minutes
on each side. Once the cakes have browned, push down
on the ring molds to cut off any excess crab mixture
and remove the rings from around the cakes. Remove the
crab cakes from the pan. Repeat the procedure until
all of the crab mixture has been cooked. (The cakes
may be made up to 1 day ahead, up to this point, and
refrigerated.)
Preparing the Sauce
Place the egg yolk, vinegar, Dijon mustard, and Fond
Blanc de Volaille into a blender. Blend until smooth,
about 30 seconds. Drizzle in the olive oil until the
sauce is emulsified (creamy looking). Add the whole-grain
mustard and season with salt and pepper to taste.
Preparing the Endive
In a small sauté pan, heat the butter and the
lemon juice. Add the cut endive and the sugar and toss
together. Cook over medium heat until the endive is
wilted but not soft and the pan juices have been absorbed.
Season to taste and set aside.
Assembling the Dish
Preheat the oven to 400°F. Place the crab cakes
on a buttered nonstick baking pan. Bake for 5 minutes
or until the cakes are springy to the touch.
In a small pot, slowly heat the sauce over low heat
without letting it boil. Place a small mound of the
endive in the center of each serving plate. Top with
1 or 2 crab cakes, then ladle the sauce over the crab
cakes and serve immediately.
The Fond Blanc de Volailles
White Chicken Stock
Makes 4 quarts
- 15 pounds chicken bones (backs, necks, wings, drumsticks)
- 2 onions, peeled and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 4 ribs celery, coarsely chopped
- 1 Bouquet garni (2 sprigs parsley, 1 bay leaf, 2
sprigs thyme)
- 1 tablespoon black peppercorns
Place all the ingredients in a large stockpot. Cover
with cold water. Bring to a boil, reduce heat and simmer
over low heat for 4 hours, skimming off any foamy impurities.
Strain through a sieve, then chill the pot in a sink
filled with ice and water. Refrigerate overnight, then
remove and discard the solidified fat on top. This will
keep up to 4 days in the refrigerator or up to 1 month
in the freezer
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