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Galette De Crabe “Le Bec-Fin”  -  (Crab Cakes)

Crab Cakes
14 ounces large shrimp, peeled and de-veined
1 bunch scallions, sliced into thin rings
3 tblsp butter
2 whole eggs, cold
1 ½ to 2 cups heavy cream, icy cold (add slowly)
2 tblsps Dijon mustard
1 tblsp Worcestershire sauce
1 tblsp hot sauce
1 lb jumbo lump crabmeat, picked clean
2 tblsps olive oil

The Sauce
1 egg yolk
1 tblsp sherry vinegar
2 tblsps Dijon mustard
½ cup chicken stock
1 ½ cups olive oil
2 tblsps whole-grain mustard
Pinch of salt and white pepper

Preparation
Chill the shrimp along with the bowl and blade of food processor in the freezer for about 30 minutes. Sauté the scallions in 1 tblsp butter until just wilted. Set aside to cool.

Place the shrimp in the processor and puree on high until smooth and shiny. Using a rubber spatula, scrape down the sides of the bowl, then add the eggs. Process again until mixture is smooth and shiny…about 2 minutes. Scrape bowl again. With processor running, slowly pour in the heavy cream. Scrape bowl and process again to make sure the cream is completely incorporated. Remove the mixture and place in bowl. Stir in mustard, Worcestershire, and hot sauce. Gently fold in the cooked scallions and the crabmeat. 

Place four to five 3 inch 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 crabcakes until golden brown, about 2-3 minutes on each side. Once the cakes have browned, push down on the ring molds to cut off any excess crab mixture and remove rings. The crab cakes may be made up to 1 day in advance.

The Sauce
Place egg yokes, vinegar, Dijon mustard, and chicken stock into a blender. Blend until smooth, about 30 seconds. Drizzle in the olive oil until the sauce emulsifies. Add the whole–grain mustard and season with salt and pepper.