Galette De Crabe Recipe

Prepare crab mixture

Gently pick through the lump crabmeat to remove any shells and large cartilage. In a medium bowl combine panko breadcrumbs, mayonnaise, Dijon mustard, finely chopped shallot, parsley, chives, lemon juice, Worcestershire sauce, beaten egg, salt and pepper. Add the crabmeat and fold gently just until incorporated, keeping lumps of crab intact. Do not overmix.

Form galettes

Divide the mixture into 4 equal portions (about 3 oz each). With lightly oiled hands, shape each portion into a compact patty about 3 inches wide and 3/4 inch thick. Place formed galettes on a parchment-lined tray and refrigerate for 20–30 minutes to help them set.

Pan-sear galettes

Heat a large skillet over medium-high heat. Add the neutral oil and butter and swirl until the butter foams and then subsides. Working in a single layer (do not overcrowd), carefully place the chilled galettes in the skillet. Sear for 3–4 minutes on the first side without moving so a golden crust forms. Gently flip and cook 2–3 minutes more until the second side is golden and the center is heated through. Internal temperature should reach 135–145°F (57–63°C). Transfer to a paper-towel-lined plate and tent loosely with foil to keep warm while you finish remaining galettes.

Keep warm

If making ahead, you can keep finished galettes in a 200°F (95°C) oven for up to 15 minutes to retain crispness without overcooking.

While galettes chill, whisk together mayonnaise, chopped gherkin, capers, parsley, lemon juice, Dijon mustard and hot sauce (if using) in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to serve. Stir again just before plating.

Just before serving, in a large bowl toss the mixed salad greens, halved cherry tomatoes and sliced cucumber with olive oil, red wine vinegar, salt and pepper until lightly coated. Taste and adjust seasoning.

Arrange dressed greens on plates as a bed for the crab galettes.

Place one warm crab galette atop each bed of dressed mixed greens. Spoon 1–2 tablespoons of tartar sauce alongside or a dollop on top of each galette. Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately.