Crab custard with lemon butter sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Crab custard with lemon butter sauce
  Crab    Custard    Lemon    Butter    Seafood    Appetizers  
Last updated 6/12/2012 12:52:32 AM. Recipe ID 14265. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Crab custard with lemon butter sauce
 Categories: Seafood, Appetizers, Eggs, French can, Armstrong
      Yield: 1 servings
 
      1    Brocolli;bunch, medium
           -cut into small florets
    1/2 lb Crab meat;fresh or frozen
           -trimmed of cartilege
      3    Eggs
    3/4 c  Whipping cream
    3/4 c  Milk
           -salt & ground white pepper
      1 pn Nutmeg, ground

MMMMM---------------------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
 
   In this recipe Quebec snow crab is combined with brocolli,
  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).
  
    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. MAKES: about 1 1/2 CUPS SAUCE
  
  SERVES: 6-8 as an appetizer
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 14265 (Apr 03, 2005)

[an error occurred while processing this directive]