Crab Custard with Lemon Butter Sauce
Recipe type: Shellfish
Serves: 1
  • 1 broccoli; bunch, medium cut into small florets
  • 1/2 pound crab meat; fresh or frozen trimmed of cartilage
  • 3 eggs
  • 3/4 Cup whipping cream
  • 3/4 Cup milk
  • salt and ground white pepper
  • 1 pinch nutmeg, ground
  • Lemon Butter Sauce:
  • 1/2 Cup white wine
  • 1 shallot, dry; finely chopped
  • 1 Cup butter; cut in pieces
  • 1/4 Cup whipping cream
  • 1 lemon; juice of
  1. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent).
  2. Cook broccoli florets in boiling salted water just until tender-crisp; drain.
  3. Generously brush 6 to 8 ramekin or custard cups with melted butter.
  4. Divide crab meat with brocolli among the ramekins.
  5. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.
  6. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.)
  7. Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and unmold onto sauce.
  8. Lemon Butter Sauce: In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauceis smooth and all the butter is incorporated.
  9. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
  10. MAKES: about 1 1/2 CUPS SAUCE SERVES: 6-8 as an appetizer
  11. SOURCE: "A Taste of Quebec" by Julian Armstrong
In this recipe Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans.
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