Crab Custard with Lemon Butter Sauce
Author: Epicurus.com Kitchens
Recipe type: Shellfish
- 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
- 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).
- Cook broccoli florets in boiling salted water just until tender-crisp; drain.
- Generously brush 6 to 8 ramekin or custard cups with melted butter.
- Divide crab meat with brocolli among the ramekins.
- 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.
- Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.)
- 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.
- 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.
- Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
- MAKES: about 1 1/2 CUPS SAUCE SERVES: 6-8 as an appetizer
- 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.