Longtime lurker, first-time poster. Growing up in the DC suburbs I've enjoyed my fair share of Maryland crab cakes - mayo, Old Bay, some bread crumbs. But, my all-time favorite is a delicate, creamy French crab cake from a now-closed DC restaurant named Le Caprice. Last night I tried my hand at Galette de Crabe 'Le Bec-Fin' and it brought memories of Le Caprice back to me. The shrimp mousse binder made for a light, airy, elegant cake and the mustard sauce brought a tangy zip to the dish. I had to work on my technique to flip the molds without making a mess. Now that I've got it down, the dish is quite simple.