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Crab Custard with Lemon Butter Sauce

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Recipe

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

 

Yield

6 servings

Prep

60 min

Cook

60 min

Ready

120 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each broccoli florets
medium bunch, cut into florets
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½ pound crab meat
fresh or frozen, rimmed of cartilege
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3 large eggs
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¾ cup heavy whipping cream
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¾ cup milk
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1 x salt and white pepper
*
1 pinch nutmeg
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Lemon butter sauce
½ cup white wine
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1 each shallots
dry,, fine chopped
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1 cup butter
cut in pieces
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¼ cup heavy whipping cream
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1 each lemon
juice of
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Ingredients

Amount Measure Ingredient Features
1 each broccoli florets
medium bunch, cut into florets
* Camera
226.8 g crab meat
fresh or frozen, rimmed of cartilege
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3 large eggs
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177 ml heavy whipping cream
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177 ml milk
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1 x salt and white pepper
*
1 pinch nutmeg
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Lemon butter sauce
118 ml white wine
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1 each shallots
dry,, fine chopped
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237 ml butter
cut in pieces
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59 ml heavy whipping cream
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1 each lemon
juice of
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Directions

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 brocolli 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 sauce is 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 74888% from fat
 % Daily Value *
Total Fat 73g 113%
Saturated Fat 45g 224%
Trans Fat 0g
Cholesterol 416mg 139%
Sodium 610mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 39g
Vitamin A 52% Vitamin C 13%
Calcium 18% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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