Shrimp Cakes

I use 1/4 pound small shrimp, peeled, deveined, rinsed and dried 3 tablespoons heavy cream 1 teaspoon Dijon-style mustard 2 tablespoons creme fraiche 1/2 teaspoon sesame oil Juice of one lemon 2 teaspoons chopped chives Tabasco sauce Salt and freshly ground pepper 1/4 cup bread crumbs 1 pound jumbo lump crab meat cleaned and picked over to remove any bits of shell 4 tablespoons olive oil 4 thick slices of tomato (optional) Fresh lemon juice Olive oil Frisee lettuce (optional) METHOD for cooking; In a blender, purée the shrimp and heavy cream together until the cream has emulsified and the mixture turns into a smooth paste. Be careful not blend for too long or else the mixture will turn into butter. In a medium bowl: Combine the shrimp mixture with the mustard, crème fraîche, sesame oil, lemon juice and chives. Season to taste with the Tabasco, salt and pepper. Add the breadcrumbs and stir well to combine thoroughly. Gently fold the crabmeat into the mixture until it is combined thoroughly. Form each cake into 4-inch rounds and place them on a baking pan. Refrigerate for at least 30 minutes before cooking. When ready to serve: Preheat the oven to 400 degrees F oven. Heat a large ovenproof skillet over medium-high heat. Pour the oil into the skillet and cook the cakes for 2 minutes on the first side, flip the cakes and place them into the preheated oven. Continue to cook the cakes until they are heated through, about 5 to 7 minutes. TO SERVE THE CAKES: Place one slice of tomato on a salad plate and drizzle with a few drops of lemon juice and olive oil. Top the tomato with a crab cake and top each cake with a small handful of frisée then sprinkle the frisée with lemon juice and olive oil. Serve immediately.