Lemon Butter Sauce:
Lemon Butter Sauce:
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
Alligator | Appetizers/Snacks | Beef/Pork | Beverages | Bread/Rolls | Breakfast/Brunch Recipes | Cajun Jokes | Candy | Cajun Cooking Terms | Casseroles | Chicken/Turkey/Cornish Hens | Christmas | Close Clone/Copy Cat | Condiments/ Dips/Relish | Desserts | Fish/Seafood | Etouffee/Gumbo/Jambalaya | New Orleans Restaurant | Pasta/Pasta Sauce/Rice/Beans | Preserves/Jams/Jelly | Salad/Salad Dressing | Sandwiches/Po' Boys | Seasoning/Sauce/Rub/Roux | Sides /Vegetables/Gravy/Dressing | Soup/Stew/Chili | Wild Game | View All