Crab Custard with Lemon Butter Sauce
In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.
Yield
6 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broccoli florets
medium bunch, cut into florets |
*
|
| ½ | pound |
crab meat
fresh or frozen, rimmed of cartilege |
|
| 3 | large |
eggs
|
|
| ¾ | cup |
heavy whipping cream
|
|
| ¾ | cup |
milk
|
|
| 1 | x |
salt and white pepper
|
* |
| 1 | pinch |
nutmeg
|
*
|
| Lemon butter sauce | |||
| ½ | cup |
white wine
|
*
|
| 1 | each |
shallots
dry,, fine chopped |
*
|
| 1 | cup |
butter
cut in pieces |
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | each |
lemon
juice of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broccoli florets
medium bunch, cut into florets |
*
|
| 226.8 | g |
crab meat
fresh or frozen, rimmed of cartilege |
|
| 3 | large |
eggs
|
|
| 177 | ml |
heavy whipping cream
|
|
| 177 | ml |
milk
|
|
| 1 | x |
salt and white pepper
|
* |
| 1 | pinch |
nutmeg
|
*
|
| Lemon butter sauce | |||
| 118 | ml |
white wine
|
*
|
| 1 | each |
shallots
dry,, fine chopped |
*
|
| 237 | ml |
butter
cut in pieces |
|
| 59 | ml |
heavy whipping cream
|
|
| 1 | each |
lemon
juice of |
|
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.
