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Crab Custard With Lemon Butter Sauce

Crab Custard With Lemon Butter Sauce


  • 1 Broccoli; bunch, medium, cut into small florets
  • 1/2 lb. Crab meat; fresh or frozen, trimmed of cartilage
  • 3 Eggs
  • 3/4 c Whipping cream
  • 3/4 c Milk
  • salt & ground white pepper
  • 1 pinch Nutmeg, ground

Lemon Butter Sauce:

  • 1/2 c White wine
  • 1 Shallot, dry; finely chopped
  • 1 c Butter; cut in pieces
  • 1/4 c Whipping cream
  • 1 Lemon; juice of


  1. Cook broccoli florets in boiling salted water just until tender-crisp; drain.
  2. Generously brush 6 to 8 ramekin or custard cups with melted butter.
  3. Divide crab meat with broccoli among the ramekins.
  4. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg.
  5. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.
  6. Oven poach for 1 hour at 325F or until set. (A knife inserted in center should come out clean.)
  7. Make Lemon Butter Sauce and pour onto 6 to 8 serving plates.
  8. Run a knife around the edge of each ramekin and un mold 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.

Yields: About 1 1/2 cups sauce

Serves: 6-8 as an appetizer

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.

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).

Recipe source: A Taste of Quebec by Julian Armstrong

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