Try This At Home

It's crab and shrimp and very rich

November 20, 2005

Roddy Domacasse, chef at Brasserie Tatin, says this dish is great with sauteed spinach, and with the grainy mustard butter sauce drizzled all around it.

CRAB GALETTE

Makes 6 servings

14 ounces shrimp, peeled and cleaned

16 ounces heavy cream

1 large egg

3 dashes Tabasco

2 teaspoons Worcestershire sauce

Salt and pepper to taste

1 pound jumbo lump crabmeat

1 / 2 bunch green onion

6 ounces butter (12 tablespoons)

2 ounces white wine

1 teaspoon grainy mustard

1 / 2 pound spinach, cleaned

Place the food processor's bowl attachment with blade in the freezer. If your attachment is plastic, the refrigerator will be fine. Meanwhile, arrange and weigh ingredients.

Remove the accessories from the freezer, and place in the machine as per manufacturer's instructions.

Place shrimp in the food processor, and add 12 ounces of heavy cream at a steady stream. Once the cream and shrimp have emulsified, add the egg, Tabasco, Worcestershire sauce, salt and pepper to taste.

Remove the mousse from the food processor, and place in plastic container. Saute onion with 1 tablespoon of butter until tender. Very gently fold the crab meat and green onion with a rubber spatula into the mousse. Place in the refrigerator immediately. Allow mixture to set overnight.

In a saucepan, reduce the rest of the cream with 2 ounces of white wine until it becomes thick. Take the pan off the heat, and add 8 tablespoons (1 stick) butter (room temperature) slowly until all of it is mixed with the cream. Finish the sauce with the grainy mustard. Set aside.

In a non-stick, ovenproof saute pan at medium-high heat add 3 tablespoons of butter. Place a round mold in saute pan and place mousse inside up to 2 / 3 of the height of the mold. It will rise to the top of the mold while in the oven.

Once the mixture starts bubbling, place the pan in a pre-heated oven at 350 degrees for four minutes. Remove from oven, and very carefully using a spatula, flip the mixture with the ring, and cook for two more minutes.

Very carefully, run a wet knife around the inner circumference of the mold to detach the mousse from the ring.

Drizzle grainy mustard butter sauce around it. Serve with sauteed spinach.

Per serving (based on 10-ounce serving size): 632 calories, 33 grams protein, 53 grams fat, 32 grams saturated fat, 5 grams carbohydrates, 1 gram fiber, 383 milligrams cholesterol, 678 milligrams sodium. Analysis by registered dietitian Jodie Shield.

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