Shrimp and Crab en Croute is among the epitome of French cuisine. Why? Because it’s both visually and gastronomically lovely, that’s why! It may be a bit tedious to prepare but it’s worth every bit of effort you’d put into it, in my opinion. Just make sure to follow the recipe to the letter. And if you find yourself unsatisfied with your first try, you can just try again. Like most skills, being good in the culinary arts takes time and practice. So don’t be afraid to do some practice dishes first, especially if you’re planning on serving this to friends for a special occasion.
Serves: 8
1/2 lb shrimp, peeled, deveined, and diced
6 oz heavy cream
1/2 lb lump crabmeat
1 Tbsp lemon zest, blanched and chopped
1 tsp snipped chives
1 tsp chopped dill
1 tsp chopped tarragon
1 Tbsp brunoise red bell pepper
1 oz black Trumpet mushroom, chiffonnade
1 oz spinach, chiffonnade
To taste, salt
To taste, freshly ground black pepper
1 Tbsp fresh lemon juice
1 sheet puff pastry
As needed, egg wash
1. Puree the shrimp in a Robo Coupe until smooth, scraping the sides as needed. Add the cream and pulse until well incorporated.
2. Pass the farce through a tamis and fold in the crab, zest, chives, dill, tarragon, red pepper, mushroom, spinach, salt, pepper, and lemon juice. Wrap the mixture in plastic to make a sausage. Tie the ends, then wrap with foil. Poach at 170°F until the internal temperature reaches 125°F. Chill in an ice bath.
3. Unwrap the chilled sausage and dry well. Wrap the sausage in puff pastry, using a little egg wash as an adhesive. Brush the outside of the pastry with egg wash as well.
4. Bake at 450°F for 8–10 minutes or until the pastry is golden brown.
5. Serve with baby greens, Roasted Pepper Red Relish , and Whole-Grain Mustard Sauce .
There are countless benefits to eating seafood over red meat. Among them is the presence of the highly lauded Omega 3 fatty acids, which is good for the heart and brain. However, it would also be remiss of me if I fail to mention that shrimp and crab meat are among the most common food allergens out there. So if you plan to serve this at a party, mention these two main ingredients to your guests. Other than that, I think Shrimp and Crab en Croute is quite a delightful starter to any dinner and would sure be a crowd-pleaser.