Georges+Perrier's+Signaure+Crab+Cake+Recipe

**Ingredients ** **Directions **
 * ﻿﻿@Georges Perrier's Version from Le Bec-Fin **
 * 1 pound lump crab meat
 * 3/4 pound unshelled shrimp
 * 1 egg
 * 3/4 c. whipping cream
 * Salt & pepper to taste
 * 1/4 c. finely minced green onion or possibly scallions
 * 1 T Dijon mustard
 * 1 teaspoon Worcestershire sauce
 * Dash Tabasco
 * 1/2 c. vegetable oil
 * 3 T minced shallots
 * 2 T sherry vinegar
 * 1/4 c. dry white wine
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 10pt; tabstops: list .5in; tabstops: list .5in;">1/2 c. fish stock or possibly bottled clam juice
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 10pt; tabstops: list .5in; tabstops: list .5in;">1/2 c. whipping cream
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 10pt; tabstops: list .5in; tabstops: list .5in;">3 T butter
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 10pt; tabstops: list .5in; tabstops: list .5in;">Salt & pepper to taste
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 10pt; tabstops: list .5in; tabstops: list .5in;">1 T coarse mustard
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 10pt; tabstops: list .5in; tabstops: list .5in;">1/4 c. finely minced parsley
 * 1) <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 10pt; tabstops: list .5in; tabstops: list .5in;">Remove shells or possibly cartilage from crab. Leave in large lumps. Shell and devein shrimp. Put shrimp in food processor or possibly blender and add in egg, cream, salt and pepper. Blend as fine as possible. Pour and scrape mix into mixing bowl. Add in the crab, green onions, mustard, Worcestershire sauce and Tabasco. Blend together gently. Shape into 10 cakes. Heat some of the oil in a frying pan, saute cakes 3 min on each side, till golden. Use more oil if necessary. Serve with parsley butter sauce.For sauce, reduce by half shallots, vinegar and wine in saucepan. Add in fish stock and cream. Bring to boil, cook at hard boil 45 seconds. Swirl in remaining ingredients.