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One suggestion: Be extra careful when flipping the molds. There is so much cream that the whole thing wants to come out of the mold, even when the bottom of the cake is set, and using two spatulas. I ended up using a spatula on the bottom and a metal dough scraper (larger surface area than spatula and flat profile) on top of the mold, flipping so that the dough scraper was on the bottom. I then placed the scraper flat on the pan and carefully slid the mold horizontally back onto the cooking surface. The first couple were a disaster until I figured that out.

Thanks, Smithy. I used this recipe: https://www.delawareonline.com/story/life/food/2014/09/04/dinner-fancy-french-crab-cakes/15088255/

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. .