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Crab Custard with Lemon Butter Sauce Recipe
Serves 4 to 8
In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.
Ingredients: 1 brocolli bunch, medium, cut into small florets
1/2 lb crab meat, fresh or frozen, trimmed of cartilege
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
Instructions: 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 brocolli 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.
6. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.
7. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.)
8. Make Lemon Butter Sauce and pour onto 6 to 8 serving plates.
9. Run a knife around the edge of each ramekin and unmold onto sauce.
Lemon Butter Sauce:
1. In small saucepan, heat wine and chopped shallot.
2. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
3. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
4. Whisk in cream and lemon juice.
5. Keep warm in the top of a double boiler set over hot water until serving time. Makes about 1 1/2 cups sauce.
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