GEORGE PERRIER'S CRAB CAKES WITH SHRIMP

Although you want your crab cakes to taste primarily of crab, the more crab they have in them and the fewer other ingredients, the harder it is to keep the crab cakes together. That dilemma is solved here where shrimp is blended with just a little liquid and the mixture acts as a paste to bind the crab meat together. This recipe can be used as an appetizer or main course and it's well worth it to make and use the parsley butter sauce recipe, also included. This dish was created by George Perrier at Le Bec Fin, a fine restaurant in Philadelphia. It was passed on to me - and I've served it many times - by a dear friend, a great cook now gone, and given here in his memory.

GEORGE PERRIER'S CRAB CAKES WITH SHRIMP

makes 10 cakes

 

l lb lump crab meat

3/4 lb unshelled, raw shrimp

1 whole egg

3/4 C heavy cream

salt and freshly ground pepper to taste

1/2 C finely chopped green onions or scallions

1 T Dijon mustard

1 t Worchestershire sauce

1/4 t Tabasco sauce

1/2 C vegetable oil

 

garnish with parsley butter sauce (recipe follows)

 

1. Pick over the crab meat to remove any cartilage or shell. Leave the lumps as large as possible.

 

2. Shell and devein the shrimp. Put the shrimp in a food processor or blender and add the egg, cream, salt and pepper. Blend as finely as possible. Pour and scrape the mixture into a mixing bowl.

 

3. Add the crab meat, green onions, mustard, Worchestershire sauce, and Tabasco sauce. Blend gently but thoroughly. Shape the mixture into 10 cakes.

 

4. Heat 2 T oil in a nonstick skillet and add the cakes, several at a time. Cook over medium heat about 3 minutes on each side or until golden brown. Transfer the cakes to a warm platter as they are cooked. Continue adding oil as necessary. Serve with the parsley butter sauce spooned over the top.

 

PARSLEY BUTTER SAUCE

 

3 T finely chopped shallots

2 T sherry vinegar

1/4 C dry white wine

1/2 C fish broth or bottled clam juice (available at most supermarkets)

1/2 C heavy cream

3 T butter

salt to taste, if desired

freshly ground pepper to taste

1 T coarse of Meaux mustard (Dijon coarse)

1/4 C finely chopped parsley.

 

1. Combine the shallots, vinegar and wine in a saucepan and bring to a boil. Cook until reduced by half. Add the broth and cream and bring to a boil. Cook at a rolling boil about 45 seconds.

 

2. Swirl in the butter. Add the salt and pepper and stir in the mustard and parsley.