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Quebecois Crab Custard With Lemon Butter

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Ingredients

Adjust Servings:
1 bunch broccoli, small florets
1/2 lb crabmeat, trimmed of cartilage (fresh or frozen)
3 eggs
3/4 cup whipping cream
3/4 cup milk
1 pinch salt
1 pinch white pepper
1 pinch ground nutmeg
1/2 cup white wine
1 shallot, finely chopped
1 cup butter, cut in pieces
1/4 cup whipping cream
1 lemon, juice of

Nutritional information

551.4
Calories
446 g
Calories From Fat
49.6 g
Total Fat
30.1 g
Saturated Fat
261.6 mg
Cholesterol
659.5 mg
Sodium
11.2 g
Carbs
2.7 g
Dietary Fiber
2.4 g
Sugars
15.2 g
Protein
227g
Serving Size

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Quebecois Crab Custard With Lemon Butter

Features:
    Cuisine:

    What a decadent supper! This is wonderful, the delicate, soft custard full of delicious crabmeat and the lemon sauce highlights it nicely.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Quebecois Crab Custard With Lemon Butter Sauce, 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 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) , What a decadent supper! This is wonderful, the delicate, soft custard full of delicious crabmeat and the lemon sauce highlights it nicely , 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 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)


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    Steps

    1
    Done

    Cook Broccoli Florets in Boiling Salted Water Just Until Tender-Crisp; Drain.

    2
    Done

    Generously Brush 6 to 8 Ramekin or Custard Cups With Melted Butter.

    3
    Done

    Divide Crab Meat With Broccoli Among the Ramekins. in a Bowl, Whisk Together the Eggs, Cream and Milk; Season With Salt, Pepper and Nutmeg.

    4
    Done

    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.).

    5
    Done

    Make Lemon Butter Sauce and Pour Onto 6 to 8 Serving Plates. Run a Knife Around the Edge of Each Ramekin and Un Mold Onto Sauce.

    6
    Done

    Lemon Butter Sauce:

    7
    Done

    in Small Saucepan, Heat Wine and Chopped Shallot.

    8
    Done

    Bring to a Boil and Reduce Over Medium-High Heat Until Only 2 Tablespoons of Liquid Remain.

    9
    Done

    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.

    10
    Done

    Keep Warm in the Top of a Double Boiler Set Over Hot Water Until Serving Time.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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