Georges+Perrier's+Version+from+Le+Bec-Fin

=Galette de Crabe “Le Bec-Fin” (Le Bec-Fin Crab Cake with Light Mustard Sauce)= This Galette de Crabe is a signature dish at my restaurant. I’m extremely particular about the crabmeat I buy. I use only the best jumbo lump crabmeat with plenty of the orange roe that gives the crab its flavor. I’ve made this recipe over and over so I know you’ll have perfect results. Serve the galette with a light mustard sauce or accompanied by a simple wedge of lemon and a small green salad. At Le Bec-Fin we often garnish the galette with lightly blanched haricots verts arranged in a spoke pattern. —Georges Perrier

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 Galettes**

1 egg yolk 1 tablespoon sherry vinegar 2 tablespoons Dijon mustard ½ cup Fond Blanc de Volaille (recipe follows) 1 ½ cups olive oil 2 tablespoons whole-grain mustard Salt and white pepper
 * The Sauce**

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)
 * The Endive and Haricot Verts**

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.
 * Preparing the Galettes**

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 the 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.)

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 Sauce**

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.
 * Preparing the Endive**

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.
 * Assembling the Dish**

(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
 * The Fond Blanc de Volailles (White Chicken Stock)**

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.